Rachel Allen's Sweet chilli jam
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Preparation time:
10 minutes
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Cooking time:
25 minutes
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Total time:
35 minutes
Ingredients
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25g fresh root ginger, peeled, roughly chopped
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3 garlic cloves
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2 red chillies, deseeded
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2 tbsp fish sauce
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400g tomatoes, peeled, chopped
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200g caster sugar
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75ml sherry vinegar
Method
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Put the ginger, garlic, chillies and fish sauce in a blender and
whiz to a purée.
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Put the purée in a saucepan with the tomatoes, sugar and vinegar and bring to the boil. Reduce the heat and simmer,
stirring regularly, for 20–25 minutes or until it’s a thick, jam-like consistency.
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Put it in a sterilised jar, cover with a lid and allow to cool; or, if serving with the thai chicken cakes, pour straight into a bowl to cool. Serve with Rachel Allen's Thai chicken cakes.
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This recipe was first published in Mon Nov 01 00:00:00 GMT 2010.
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