Recipes Sauces And Condiments

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 (just use more ginger if you can’t find it )

8 lime leaves

3 stalks lemongrass, tough outer fibres removed

1 tbsp coriander seeds

400ml water

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

100ml rice vinegar

25ml fish sauce

50ml soy sauce


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

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

Then add the paste, fish sauce and soy sauce and simmer until it reaches a jam like consistency. The colour should go from bright red to darker than bourguignon – be patient.

Store in sterilised jars or keep refrigerated.