Thursday, June 4, 2015

Chilli Jam, Sarah Raven recipe

Sarah Raven is a wonderful gardener who is often feature in the British edition of Country Living. She is also a very good cook and because she provides recipes, usually based on produce from her garden, I follow her with great interest. This Chilli Jam recipe is part of a recipe for Spiced grilled Halloumi in pitta read with Spring herbs and Chilli Jam.
I have adapted the recipe to TMX  and used good quality tinned Italian tomatoes, instead of fresh.
It is a very simple recipe and easily adapted to the amount of chilli.
Makes 3 to 4 medium sized jars or several smaller jars.
3 tins ( 400g) of diced Italian tomatoes
8 cloves of garlic
4, 6 or 8 long red chillies, ( cut into 3 segments),depending on how hot you like it.  I used 4 and it has a good flavour with a mild kick. I removed the seeds.Next time I will try 5.
12 cm piece of fresh ginger, cut into rings
600 g of raw sugar.  Could reduce this.
4 tablespoons of Thai Fish Sauce.
200 mls Apple cider vinegar.

Grind Ginger, chillies and garlic , speed 7 for 3 seconds. You want fine chunks not paste.
Add all other ingredients and cook, 100 / speed 2 / 40 minutes with cup OUT.
Pour into sterile jars and seal when cold.
When open store in fridge.

Nice poured hot over Philly cheese as dip.
Could be added to tomato based dishes as a flavour boost.
Could add a swirl to characterless soup.
Good as a dip for KFC

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