STREAMING NOW: The Delicious Miss Dahl

Tomato Chilli (Chile) Jam

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.”
READY IN:
35mins
SERVES:
20
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
  2. Add onion and stir for about 30 seconds, then add all other ingredients.
  3. Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
  4. When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
  5. Bottle and store in the fridge. Use within two weeks. I find it improves with age.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: