Chilli Jam Ploughmans Recipes

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CHILLI JAM PLOUGHMAN'S



Chilli jam ploughman's image

Swap boring ketchup for this versatile spicy tomato jam - spread it in sandwiches, add to stir-fries or fried rice, or serve with grilled steak

Provided by Jennifer Joyce

Categories     Condiment, Lunch

Time 55m

Yield Makes 500ml/18fl oz (about 2 small jars)

Number Of Ingredients 10

4 garlic cloves
5 red chillies , deseeded
5cm piece ginger , peeled and roughly chopped
500g ripe tomatoes , quartered
300g soft light brown sugar
150ml cider vinegar
1 tsp mustard seeds
1 tsp coriander seeds
slices of toasted baguette , to serve
manchego cheese or firm goat's cheese, to serve

Steps:

  • Put the garlic, chilli and ginger in a food processor and pulse until blended. Add the tomatoes and pulse until finely chopped. Pour into a saucepan and add the sugar, cider vinegar and the spices. Bring to the boil, then turn down to a simmer. Cook for 45 mins or until thick and syrupy. Pour into sterilised jars with fitted lids. Will keep chilled for 1 month.
  • Serve the chilli jam with toasted baguette slices and a sharp firm cheese like Manchego or goat's cheese.

Nutrition Facts : Calories 29 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar

CHILI JAM



Chili Jam image

A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

Provided by Chrissyo

Categories     Onions

Time 40m

Yield 1 medium jar

Number Of Ingredients 7

1 head garlic, peeled and chopped
2 onions, roughly chopped
2 cups fresh red birds eye chiles, de-seeded and tops removed (I don't deseed the chillies but this is my personal taste)
3 tablespoons tamarind paste
2 -3 tablespoons fish sauce
3 tablespoons white sugar
3/4 cup peanut oil

Steps:

  • Heat the oil in a saucepan.
  • Add garlic and onion and cook on a low slow heat until the onions are transparent.
  • Note: do not brown the onions and garlic.
  • Add chillies to the garlic and onion mixture and cook until the chillies are soft.
  • Again being careful not to brown or burn the garlic, onion and chilli mixture.
  • Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
  • Simmer for ten minutes then turn off heat.
  • Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
  • (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
  • The Chilli Jam will last for a couple of weeks in the fridge.

Nutrition Facts : Calories 1946.5, Fat 163.9, SaturatedFat 27.7, Sodium 2829.3, Carbohydrate 121.7, Fiber 10, Sugar 77.9, Protein 13.9

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