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    You are in: Home / Australian / Chili Jam Recipe
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    Chili Jam

    Chili Jam. Photo by Chrissyo

    1/2 Photos of Chili Jam

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Chrissyo's Note:

    A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

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    Ingredients:

    Yield:

    medium ...

    Units: US | Metric

    • 1 head garlic, peeled and chopped
    • 2 onions, roughly chopped
    • 2 cups fresh red birds eye chiles, de-seeded and tops removed (I don't deseed the chillies but this is my personal taste)
    • 3 tablespoons tamarind paste
    • 2 -3 tablespoons fish sauce
    • 3 tablespoons white sugar
    • 3/4 cup peanut oil

    Directions:

    1. 1
      Heat the oil in a saucepan.
    2. 2
      Add garlic and onion and cook on a low slow heat until the onions are transparent.
    3. 3
      Note: do not brown the onions and garlic.
    4. 4
      Add chillies to the garlic and onion mixture and cook until the chillies are soft.
    5. 5
      Again being careful not to brown or burn the garlic, onion and chilli mixture.
    6. 6
      Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
    7. 7
      Simmer for ten minutes then turn off heat.
    8. 8
      Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
    9. 9
      (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
    10. 10
      The Chilli Jam will last for a couple of weeks in the fridge.

    Ratings & Reviews:

    • on August 15, 2009

      55

      Wow, a really great Thai style jam that certainly packs a punch when you leave the seeds in! Also has great balance of flavour with a bit of saltiness / sweetness combined with the garlic. I haven't seen fresh bird's eye chilis locally so instead used 15g of whole dried ones that I reconstituted in water to make half the quantity which I think would have been roughly equivalent to a cup of fresh. After 10 minutes of simmering I thought maybe the oil meant it hadn't reduced quite enough but resisted the temptation to simmer longer and the consistency was spot on after cooling and later blending. I can see this being a great condiment to serve at a BBQ as an optional extra for chili lovers to spice things up a bit accompanied with a nice cold beer.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chili Jam

    Serving Size: 1 (838 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1946.5
     
    Calories from Fat 1475
    75%
    Total Fat 163.9 g
    252%
    Saturated Fat 27.6 g
    138%
    Cholesterol 0.0 mg
    0%
    Sodium 2829.3 mg
    117%
    Total Carbohydrate 121.6 g
    40%
    Dietary Fiber 9.9 g
    39%
    Sugars 77.9 g
    311%
    Protein 13.9 g
    27%

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