Name: Chilli Jam
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 500 servings
Cuisine: Modern
Ingredients: 250 ml Vegetable Oil; 2 Onions (thinly sliced); 400 g Long Red Chillies (thinly sliced); 100 g Birds Eye Chillies (thinly sliced); 6 cloves Garlic (finely chopped); 1 tbsp finely chopped fresh Ginger; 1 cups Caster Sugar; 1/3 cups Tamarind Puree; 1/4 cup Rice Wine Vinegar; 2 tbsp Fish Sauce

Serves 500

metric

Method

1
Heat the oil in a large saucepan over medium heat. Add onion and season with 2 tsp salt. Cook, stirring occasionally, for about 15 minutes over medium-low heat, or until softened and translucent.
2
Add garlic and ginger and cook for a further 3-4 minutes, until fragrant. Add the chillies. Cook, stirring occasionally, for about 20 minutes, or until chillies are softened completely and start to break down.
3
Add the sugar, tamarind, vinegar and fish sauce. Stir to combine and bring to a simmer. Cook, stirring occasionally, for a further 20 minutes, or until thickened.
4
Allow to cool slightly, then taste and season with salt if needed. Store in airtight containers or sterilised jars in the fridge.

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...And that's it, enjoy!

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Ingredients

Main ingredients
- 250 ml Vegetable Oil
- 2 Onions (thinly sliced)
- 400 g Long Red Chillies (thinly sliced)
- 100 g Birds Eye Chillies (thinly sliced)
- 6 cloves Garlic (finely chopped)
- 1 tbsp finely chopped fresh Ginger
- 1 cups Caster Sugar
- 1/3 cups Tamarind Puree
- 1/4 cup Rice Wine Vinegar
- 2 tbsp Fish Sauce