Rachel Allen's Sweet chilli jam


  • 25g fresh root ginger, peeled, roughly chopped
  • 3 garlic cloves
  • 2 red chillies, deseeded
  • 2 tbsp fish sauce
  • 400g tomatoes, peeled, chopped
  • 200g caster sugar
  • 75ml sherry vinegar


  1. Put the ginger, garlic, chillies and fish sauce in a blender and whiz to a purée.
  2. 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.
  3. 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.
  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Nutritional Info

Typical values per serving:

Energy 54.392kJ
Sugars 2.5g
Salt 0.1g

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Mon Nov 01 00:00:00 GMT 2010.