Chilli Jam

I make chilli jam often. It is difficult to write a true recipe because I always make it a little differently than the time before.

Initially, I was inspired by Christine Manfield‘s recipe for chilli jam which I used to follow to the letter when I would cook up huge batches in Indonesia. My Indonesian helper was always surprised that I would cook the jam for 12 hours. It was always amazing!! This recipe is easier and I tend to let it bubble away for 3-4 hours. You could go for longer if you think to start earlier in the day!

Chilli Jam


  • 300 g large red chillis
  • 50 g birds eye chilli
  • 1 brown onion
  • 2 cloves garlic
  • 1/8 cup oil
  • 1 Tb tamarind paste
  • 50 g palm sugar (or brown sugar
  • 2 tins 400g tomatoes


  1. Chop the chillies (removing the seeds) and the onions and garlic and blend together in a food proceeor to a paste with the oil.
  2. Cook the chilli mixture in a heavy pan on a low heat until aromatic and darker - around 1 hour.
  3. Add in the tamarind paste, palm sugar and tomatoes.
  4. Cook for 2 to 3 more hours. Stir occasionally to stop it from sticking to the bottom of the pan.
  5. Store in a large jar in the fridge.
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