Chili Jam

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.

No additional tips available.