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
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!