Ingredients
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 and 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
Instructions
STEP 1
Soak the dried chillies in boiling water for 10-15 minutes or until softened. Then 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.
STEP 2
Heat the oil in a wok over medium heat. Add the chilli mixture and cook, stirring often for 10 minutes. 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.
STEP 3
Stir through the fish sauce. Allow to cool slightly before transferring to a sterilised jar. Store in the fridge for up to 1 month.
NOTES:
- Use your chilli jam as an all-purpose condiment. I love it with fried rice or noodles. You can add it to a stir-fry or use it to marinate meats. Try out my Chicken & Chilli Jam Traybake!
