Chili Jam

We used to make this in the hotel I worked in and would serve it with seasonal veggie fritters and crème fraîche.

A soft boiled egg with a piece of toast slathered in butter and this is just about one of my favourite meals ever.


10 cloves of garlic

6 red chilies

1 red bell pepper

3 inch piece of ginger

1 inch piece of galangal (if you can’t find it use more ginger)

8 lime leaves 

3 lemongrass hearts

1 tbsp coriander seeds 


400ml water 

250g palm sugar (I’ve substituted jaggery and demerara) 

100ml rice vinegar

25ml fish sauce 

50g soy sauce 


Put the first eight ingredients in a food processor and whiz to a paste.

Put the sugar and water in a large heavy bottomed saucepan. Bring to the boil and leave to bubble until a darkish caramel forms. This will take quite a while. Don’t stir once the sugar has dissolved or it will crystallise. 

Add the paste, fish and soy sauce and simmer until it reaches a jam-like consistency. The paste should go from bright red to darker than bourguignon. Be patient. 

Store in sterilised jars. 


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