6 long fresh red chillies, coarsely chopped (Can be left out)
1 brown onion, coarsely chopped
2 cloves garlic, coarsely chopped
½ cup water
2 cups white sugar
1/3 cup white wine vinegar
1 lime, juiced
1 teasp fish sauce
(I also add 2 good-sized red capsicums)
1. Process the chilli, onion, garlic (capsicum) and water in a food processor until finely chopped.
2. Transfer to an 18cm (base measurement) saucepan. Add the sugar, vinegar, lime juice and fish sauce. Stir over medium-low heat until the sugar dissolves.
3. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 35-40 minutes or until the jam jells when tested. Spoon the hot jam into clean, dry jars. Seal. Invert for 2 minutes. Set aside to cool.
Any chilli can be used for this or left out completely if you want