Spicy Foods are always mouth watering. If you’re a spicy food lover then you can try out 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. It 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. However 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. 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. Then 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. 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.
Useful Affiliate Links:
The Book People have a great range of Chutney and Jam books.
Amazon also have lots to choose from along with lots of preserving supplies like attractive jars and decorative labels.
HELEN says
I love chilli jam – I’ve been using Lorraine Pascales recipe for Asian chilli jam with I now change slightly..it’s my favourite & I don’t make any other chutney now!
Cat Parrott says
It’s handy to jazz up lots of stuff, isn’t it?
Emily (@amummytoo) says
YUM! I am going to make this and put it on everything – even my cornflakes. 😀 Happy new year and thanks for linking up x
Cat Parrott says
Oh good, I hope you enjoy it. A little goes a long way so don’t blow your head off with a spoonful! 😉
Pinkoddy says
I think my husband would love this – will give it a go, thank you.
Julie Roo says
Chiili jam rocks. Have it with cheese and cold gammon in sandwiches.
Coombemill says
a real kick to this I’ll bet!
Coombemill says
I bet this has a lovely kick to it.
Becky says
ooh i love chilli jam must give this a go