CHILLI JAM

My lovely friend Donna has shared this Recipe.  She says it’s a wonderful BBQ dip – served warm with torn flat bread, or it can even be used as a base for homemade pizza too!  She’s promised me a photo next time she makes it.

She also gives this Warning:  This is a real eye waterer!  I use my goggles during the cooking process and open all windows!!!

INGREDIENTS

1 cup peanut oil  (you could drop that to ¾ or even ½, I’ve only used the whole cup)
1 whole bulb of garlic peeled and chopped (again, you can lower this to 3-4 cloves if you like)
2 onions roughly chopped
2 cups of fresh chillies de-seeded and tops removed (or you can use all red capsicum.  I used about 12 fairly large chillies and two capsicums and this is a scrumptious mix of both flavours)
3Tbsp tamarind paste (I can buy tamarind from Woolies, and it had all the seeds in it.  This was quite fiddly to remove, so see if you can get it without seeds)
2-3 Tbsp of fish sauce
3Tbsp of palm sugar (or I use brown)

METHOD
1.    Heat oil.  Add garlic and onion and cook until clear.  Add chilli (and/or capsicum) and cook until soft.
2.    Add sugar, tamarind paste and fish sauce.  Simmer for ten minutes then turn off heat.
3.    Very carefully (it’s very hot) scrape mixture into a blender and blend until the lumps disappear and consistency is jam like (smooth).
4.    If you want to store it for a longer period of time, pour into sterilised jam jars and store in fridge.  It normally doesn’t last that long because it’s so yummy, so pour into a nice bowl and serve with lot’s of fresh bread (Turkish is nice, or French sticks sliced).

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