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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
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.
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.
Stir through the fish sauce. Allow to cool slightly before transferring to a sterilised jar. Store in the fridge for up to 1 month.
– 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!
Yummo!
An easy & delicious recipe. I used all fresh long red chillies & it’s definitely hot. My Asian daughter in law loved it and said you can squeeze some lemon juice on it when serving to keep heat down. Handy hint!!
I grew very hot chillis!
I grew some chillis, but really have no idea what kind. I had a lot of them! So I made this Chilli Jam.
Recipe is super easy to follow. You get lovely flavours across the tongue. But my chillis have a lot of heat!
I’m going try making the tray bake chicken recipe using the jam.
I will have to use it sparingly!
Best chilli jam! Super versatile.
We love love this chilli jam! We use it as a flavour bomb in a tonne of things!!! Beautiful in stir fries, added to salmon, chicken, pump up your Laksa and more!