I hate waste and looking in the fridge I had a lot of fresh herbs, lemon grass so decided to make some jam. Chilli Jam.
By now you should know that most things I cook have a chilli snuck in even ice cream
This beautiful Thai chilli jam goes with fish or chicken and just a touch of chilli and the tamarind taste just peeks through
10 cherry tomatoes, halved
3 shallots sliced finely
3-4 chopped red Thai chillies
3 cloves of garlic finely chopped
1 tbsp of ginger finely chopped and some ginger for garnish( optional)
1 lemon grass stalk cut finely
3-4 kaffir lime leaves
3-4 sprigs coriander roughly chopped and some for garnish
150ml chicken stock or water
1 tbsp Oyster sauce
1 tbsp soy sauce
½ tbsp palm or brown sugar
1 tsp tamarind pulp.
In a pan, gently dry fry shallots, garlic ginger, lemongrass and lime leaves until vegetables have softened.
Just a couple mins stirring so they don’t catch the pan.
Add all the other ingredients and bring to a rolling boil, reduce heat to a simmer until the tomatoes have softened and the sauce thickens slightly.
This takes about 8-10 minutes.
Taste and adjust the seasoning.
My initial thoughts on this was that next time I would add more tomatoes and less coriander, however, we used it as a marinade for chicken drumsticks last night and cooking it obviously changed the taste and it was lovely so based on that I wouldn’t change the recipe unless I was using it as a dip 🙂
Prepared, tried and tested by: Carol Taylor
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