Chili Jam

Chili Jam created by Chrissyo

A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

Ready In:
40mins
Yields:
Units:

ingredients

  • 1 head garlic, peeled and chopped
  • 2 onions, roughly chopped
  • 2 cups fresh red birds eye chiles, de-seeded and tops removed (I don't deseed the chillies but this is my personal taste)
  • 3 tablespoons tamarind paste
  • 2 -3 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 34 cup peanut oil

directions

  • Heat the oil in a saucepan.
  • Add garlic and onion and cook on a low slow heat until the onions are transparent.
  • Note: do not brown the onions and garlic.
  • Add chillies to the garlic and onion mixture and cook until the chillies are soft.
  • Again being careful not to brown or burn the garlic, onion and chilli mixture.
  • Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
  • Simmer for ten minutes then turn off heat.
  • Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
  • (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
  • The Chilli Jam will last for a couple of weeks in the fridge.
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RECIPE MADE WITH LOVE BY

@Chrissyo
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@Chrissyo
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"A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads."
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  1. Chrissyo
    Chili Jam Created by Chrissyo
    Reply
  2. Peter J
    Wow, a really great Thai style jam that certainly packs a punch when you leave the seeds in! Also has great balance of flavour with a bit of saltiness / sweetness combined with the garlic. I haven't seen fresh bird's eye chilis locally so instead used 15g of whole dried ones that I reconstituted in water to make half the quantity which I think would have been roughly equivalent to a cup of fresh. After 10 minutes of simmering I thought maybe the oil meant it hadn't reduced quite enough but resisted the temptation to simmer longer and the consistency was spot on after cooling and later blending. I can see this being a great condiment to serve at a BBQ as an optional extra for chili lovers to spice things up a bit accompanied with a nice cold beer.
    Reply
  3. Peter J
    Chili Jam Created by Peter J
    Reply
  4. Chrissyo
    A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.
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