Sweet & Sour Chilli Jam

A versatile side dish that is ideal as a dipping sauce with fresh vegetable crudites or can be used as an accompaniment to any main dish or entree.

You will need:

150gms of a mild red chilli
(such as Sandia the larger elongated capsicum/chilli)
3 garlic cloves
1 red onion, skin on cut into wedges
1 cm piece peeled ginger
2 teaspoons black mustard seeds
2 tablespoons extra virgin olive oil
2 tablespoons of dark brown sugar
2 tablespoons of lime or lemon juice
1 teaspoon of Fish Sauce

Pre heat oven to 225c


Toss the whole chillies, garlic, and ginger and wedged onion in 1 tablespoon of the Olive Oil
and place on a baking tray. Sprinkle with mustard seeds and roast in the hot oven for
about 25 minutes or until flesh is soft and skins browning.

Remove from oven and when cool enough to handle peel the skins
off onion and garlic (optional on Chilli but best to remove seeds).

Place all the roast vegetables in a blender add the remainder of the ingredients and then
pulse a few times until chunky. If too thick add a touch of water or vinegar.

Serve with fresh vegetables as a dip.

TIP: this makes a mild chilli jam, obviously for a hotter version
replace some or all of the Sandia chillies with a hotter variety!


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