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.

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Any chilli can be used for this or left out completely if you want



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