Recipe No 434 sauce Adapted 2014

Chili jam

Time

Prep:

Total:

Difficulty
very easy
Yield
6–8 serves • 300 g
Metric Imperial

Processes

  • Garlic, roughly chopped (4 medium cloves)
    16 g
  • Ginger, peeled and roughly chopped (2" / 5.1 cm piece)
    12 g
  • Chilli, small red, deseeded and roughly chopped (3 small)
    12 g
  • Chilli, long red, deseeded and roughly chopped (5 medium)
    72 g
  • Water, cold (2 tbsp + 2 tsp)
    40 g
  1. 01
    Place in the bowl of a food processor or blender and blend to a paste.
  2. 02
    Transfer to a saucepan.

  • Caster sugar (¼ cup)
    50 g
  • Fish sauce (5 tbsp + 1 tsp)
    72 g
  • Lime juice, fresh (¼ cup \ 2 medium)
    60 g
  1. 03
    Add to pan and bring to boil.
  2. 04
    Reduce heat and simmer until thick, about .
  3. 05
    Set aside to cool.

Notes

Control the level of heat by the amount of small red (birds-eye) chilli that you use. Also, leaving the seeds and white membrane in the small chilli will also dramatically increase the heat level.

Making ahead

Prepare all the ingredients in process and store in an air-tight container. The whole recipe can also be made ahead and stored in an air-tight container until service.

Storing

Keeps in the fridge in an air-tight container for up to 5 days; freezer for 3 months

Food pairings

Steamed fish

Categorisation

Category
condiment sauce
Meal
component
Cuisine
south-east asian
Diet
vegetarian
Tags
chili savoury jam