Ingredients Jump to Instructions ↓

  1. Chilli Jam

  2. 4 onions, peeled and chopped

  3. 6 garlic cloves, peeled

  4. 100 gm (3 oz) galangal or ginger, peeled and chopped

  5. 3 stalks lemongrass, trimmed and finely sliced

  6. 250 ml (1 cup) peanut (groundnut) oil

  7. 6 red capsicums (bell peppers), seeded and chopped

  8. 5 large red chillies, chopped, seeds removed

  9. 10 ripe tomatoes, halved

  10. 100 gm (3 oz) palm sugar, chopped

  11. 60 ml (1/4 cup) fish sauce

  12. Heat the peanut oil in a large, heavy based pot. Fry the onions,

  13. garlic, galangal and lemongrass over medium heat, stirring occasionally,

  14. until soft and starting to colour. This takes about 20 minutes so

  15. turn down the heat if it begins to colour too quickly.

  16. Add the capsicums, chillies and tomatoes, stir and reduce the heat

  17. slightly. Cook the vegetable gently until the are collapsed and beginning to caramelize. This takes several hours so stir every now

  18. and then to make sure it does not catch on the base of the pot.

  19. Add the palm sugar and fish sauce and cook for another hour or so.

  20. By this stage the vegetables should be completely collapsed and very deeply coloured. Remove from the heat.

  21. When the mixture has cooled slightly, puree in batches in a food

  22. processor. Don't drain any oil from the jam, it is needed to achieve

  23. the required colour and will be cooked out anyway. Rinse out the

  24. pot and return the jam to a low/medium heat and cook until the

  25. colour is a deep red and the oil has separated, about another hour.

  26. Stir frequently as it will burn easily at this stage. Drain off the

  27. oil and spoon into sterilised jars. Cool and refrigerate until

  28. required. Lasts at least 1 year, probably more.

  29. Notes: To trim lemongrass, cut off the top 1/4 and woody base from

  30. the stem and peel off the outer layer.


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