Asian Chilli Jam
Published 6th September, 2021
Serves: 4
Preparation: 10 Mins Cooking: 20 Mins
Ingredients
- 6 long red chillies
- ½ small brown onion
- 4 cloves garlic
- 3cm knob of ginger
- 1 tbsp sesame oil
- 2 tbsp peanut oil
- 1 tsp ground coriander
- ½ cup rice wine vinegar
- 1 cup brown sugar
- ¼ cup fish sauce
Method
- Peel and roughly chop the onion, garlic and ginger. Remove the stems from the chillies and roughly chop. Place in a small food processor and pulse until ingredients are finely chopped.
- In a saucepan over medium-low heat, add the peanut oil and sesame oil. Cook the chilli mixture, stirring constantly, until all of the moisture has evaporated and the mixture has started to caramelise, approximately 8–10 minutes.
- Add the rice wine vinegar, ground coriander, fish sauce and brown sugar and mix well to combine. Bring to the boil, then reduce heat to a simmer. Simmer for 6 minutes until the sauce has thickened, stirring while simmering.
- Allow to cool slightly before pouring into a sterilised jar.
Cook’s Tip
- The chilli jam will keep for up to 3 weeks in the refrigerator. Perfect served with seafood, chicken and pork.