Red chilli jam

Red chilli jam

By
From
The Margaret Fulton Cookbook
Makes
8 x 250 g jars.
Photographer
Geoff Lung

Just a little of this chilli jam is fantastic and will liven up grilled meats, chicken and rice dishes as well as giving sandwiches a little pep. Tamarind is the acid fruit of a large tropical tree. You can buy tamarind juice already processed or buy the flesh and seeds in packets or plastic containers and make the juice yourself.

Ingredients

Quantity Ingredient
1.5kg red bird’s eye chillies
8 brown onions, peeled and quartered
15 garlic cloves
4 cups vegetable oil
1/2 cup instant tamarind, soaked in 1 1/2 cups water
125g palm sugar, shaved or coarsely grated

Method

  1. In the bowl of a food processor, add the chillies, onions and garlic and process to a fine paste, adding the oil in a slow stream. In a large, heavy-based saucepan, add the chilli mixture and simmer over a low heat, until the paste changes colour to a dark red. Add the tamarind juice and palm sugar to the chilli paste and cook for 2 hours over a gentle heat. Spoon the jam into sterilised jars, cover with oil, seal and refrigerate.
  2. To make tamarind juice using tamarind pulp: Soak a large piece of tamarind the size of a walnut in 1 1/2 cups hot water for 5–10 minutes or until soft, then squeeze it until it mixes with the water. Strain out the seeds and fibres and use the water.
  3. For less fire: Halve the chillies and discard the seeds.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again