Chili Jam
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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READY IN: 40mins
YIELD: 1 medium jar
UNITS: US
INGREDIENTS
Nutrition- 1
- 2
- 2cups fresh red birds eye chiles, de-seeded and tops removed (I don't deseed the chillies but this is my personal taste)
- 3tablespoons tamarind paste
- 2 -3tablespoons fish sauce
- 3tablespoons white sugar
- 3⁄4cup peanut oil
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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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