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Thai chilli Jam
INGREDIENTS:
10 large dried red chillies
6 fresh long red chillies
1 red onion, roughly chopped
5 garlic cloves, roughly chopped
1 stalk lemongrass, chopped
2 tbsp chopped fresh ginger
¼ cup of vegetable oil
2/3 cup brown sugar
2 tbsp tamarind concentrate (substitutes can be used)
1 1/2 tbsp Soya sauce
INSTRUCTIONS:
1. Soak the dried chillies in boiling water for 10-15 minutes or until softened. OR For best results, soak in warm water for 4-8 hours.
2. Remove the excess water, cut the chili in half, and remove the seeds. If you would like some extra spice then don't remove leave the seeds.
3. Put the dried chillies in a food processor or blender and then add the fresh red chilli, onion, garlic, lemongrass and ginger. Blend this until a medium chunky paste is formed. Depending on your personal preference you can make the mixture chunky or give it a puree texture. (We prefer Puree!)
4. In a pan heat the oil and then add in the chilli puree. Stir the mixture continuously for up to 10 minutes. This prevents the chillies from burning.
5. Now add the sugar, tamarind and ½ a cup of water. Reduce heat to low. Continue stirring in intervals for 15 minutes or until the water has evaporated and the mixture is dark and jammy.
6. Your jam is ready once a dark heavy mixture is formed and you can smell a spicy-sweet aroma!
7. Add the soya sauce while the mixture is hot.
8. You can taste your jam now and enjoy!
9. Allow the jam to cool for sometime before transferring it to a sterilised jar. This can be stored in the fridge for up to 2 months.
** YOU CAN EAT THIS JAM WITH TOAST, NOODLES, FRIED RICE AND MANY OTHER DISHES!
CHECK OUT THE SWEET AND TANGY FRIED RICE RECIPE OR RICE NOODLE SOUP RECIPE THAT USES THIS JAM TO ENHANCE ITS FLAVOURS!