Chili jam recipe
Use as a condiment with grilled meat, chicken, or fish. Also can be used as an accompaniment to curries, noodle and rice dishes.
Ingredients
1 cup of fresh chilies de-seeded and tops removed
1 capsicum (either red or green) chopped.
1 cup peanut oil (less if you prefer)
1 whole garlic peeled and chopped
2 onions roughly chopped
3 Tbsp tamarind paste (this is a fruit which is both sour and acidic and can be bought at supermarkets. Remove seeds. If possible purchase without seeds.
3 Tbsp of fish sauce.
3 Tbsp of sugar
50ml water
Method
Heat oil. Add garlic and onion and cook until clear. Add chili and capsicum, and water, cook until soft.
Add sugar, tamarind paste and fish sauce. Simmer for ten minutes then turn off heat.
Very carefully scrape mixture into a blender and blend until the lumps disappear and consistency is jam like (smooth).
If you want to store it for a longer period of time, pour into sterilised jam jars and store in fridge.