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