Today – A homemade Thai chilli jam recipe, a hot chilli sauce that’s super spicy!
Thai Chili Jam is a recipe I found in a M&S Christmas book a few years ago and I make some as presents most year. It’s a super hot Thai style relish and makes a great gift for those people who like to add an extra kick to their meals. The wonderful bright red colour also makes it look lovely in a jar without any need for wrapping.
Of course, it’s not confined to Christmas time. Add some to chicken thighs and roast or stir through pasta with some cream cheese. So many options!
Chilli Jam Ingredients
- 750g Red chillies
- Vegetable oil for frying
- 3 Large onions
- 16 Shallots
- 10 Cloves of garlic
- 50g Fresh ginger
- 200g Palm sugar
- 85g Tamarind pulp
- 80ml Fish sauce
Thai Chilli Jam Recipe
The method for this hot chilli sauce is very straight forward but you need to keep an eye on it for a while to make sure it doesn’t burn so plan to be in the kitchen for a couple of hours.
- Roughly chop the chillies, fry until soft and leave to drain on kitchen paper. The original recipe says to deep fry but I tend to half the recipe and then fry in a frying pan with about 1/2” of oil so it doesn’t waste so much oil.
- Repeat for the (roughly chopped) onions and shallots and (finely chopped) garlic and ginger.
- Blend all the vegetables with a cup of the cooking oil in a food processor and pour into a heavy bottomed saucepan (or put the veg and oil in the saucepan and use a stick blender).
- Cook for 10 minutes on a low heat while stirring then add the sugar and stir to dissolve.
- After another 10 minutes add the tamarind and fish sauce and leave on a very low heat stirring occasionally to prevent it sticking and burning for up to 2 hours while it thickens and turns a dark red colour.
- Pour chilli jam into sterilised jars.
If you like our hot Thai Chilli Jam then you should check out our Caramelised Red Onion and Cranberry Chutney.
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The Book People have a great range of Chutney and Jam books.