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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

The Thai chilli jam recipe sweet dreams are made of

It’s sweet, spicy and easy to make.

Make Chilli Jam Homemade
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I’m at it again with the homemade – and this time we’re making the Asian chilli jam of your dreams. Yep, this chilli jam recipe is easy, uses all-natural ingredients and is a pure flavourbomb. It’s sticky, sweet, spicy and a smidge tangy… and you’re going to love it.

Thai chilli jam recipe

This jam is the sole reason why condiments maketh the dish. A true pantry hero, and one I definitely can’t live without! Check out this how to make Asian chilli jam video and you’ll see what I mean…

Ingredients for chilli jam

You’ll need:

 

• 10 large dried red chillies

• 6 fresh long red chillies 

• 1 red onion, roughly chopped 

• 5 garlic cloves, roughly chopped 

• 1 stalk lemongrass, bruised, trimmed, pale part coarsely chopped 

• 2 tbsp chopped fresh ginger 

• ¼ cup vegetable oil 

• 2/3 cup brown sugar 

• 2 tbsp tamarind concentrate 

• 2 tbsp fish sauce 

Sweet & Tangy Chilli Jam

This sweet chilli jam recipe is everything you need and so much more.

How to make Thai chilli jam

This recipe for chilli jam will yield around one cup.

 

First up, get those dried chillies soaking in boiling water for around 10-15 minutes or until they’re nice and soft. Once the time’s up, squeeze out the excess water and place the chillies in the bowl of a food processor. Add the fresh chilli, onion, garlic, lemongrass and ginger. Process to a medium coarse paste.  

 

Now heat the oil in a wok over medium heat. Add the chilli mixture and cook, stirring often for 10 minutes (get those windows open to release some chilli fumes!). Add the sugar, tamarind and ½ cup water. Reduce heat to low. Cook, stirring often for 15 minutes or until the water has evaporated and the mixture is dark and jammy.  

 

Finally, stir through the fish sauce. Allow the chilli jam to cool slightly before transferring to a sterilised jar. 

How long will Thai chilli jam last?

Store your homemade chilli jam in the fridge and use it up within one month… if you can make it last that long!

Chicken & chilli jam traybake

If this isn’t tempting enough to make Thai chilli jam, I don’t know what is…

How to use chilli jam

So you’ve followed the chilli jam recipe… and now you’re wondering what to cook with it. In short, use your chilli jam as an all-purpose condiment. I love it with fried rice or noodles, added to a stir-fry or used to marinate meats. It’s great in my Chicken & Chilli Jam Traybake!

Where to buy chilli jam

I know not everyone has the time or inclination to make chilli jam at home, and that’s totally fine. If you’re looking where to buy chilli jam, head to your local supermarket or Asian grocer as your first port of call. It’s widely available so you should be able to find it easily, although you might need to try a couple to find your favourite.

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