Hot & sour chilli jam with vegetables
A fiery yet sweet combination, great for dipping - store in the fridge for a week or freezes for up to a month
- Ready in about 45 minutes
- Serves 6, with other dishes
- Moderately easy
Ingredients
- 2 garlic cloves
- 3 red chillies
- 1 onion, cut into wedges (skin on)
- 2 tbsp olive oil
- 2 tbsp light muscovado sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 100g young spinach leaves
- 200g French beans, blanched
- 3 carrots, cut into thin sticks
- 300g cherry tomatoes, halved
- half a cucumber, cut into sticks
Method
-
Preheat the oven to
220C/gas 7/fan 200C. Toss the
garlic, chillies and onion in half
the oil on a small roasting tin.
Roast for 20-25 minutes, until
lightly browned (right). Skin
the onion and garlic, seed the
chillies then blend in a food
processor with the remaining
oil, sugar, lime juice and fish
sauce until you have a chunky
sauce. Add 1-2 tbsp of water
to thin to a spoonable
consistency if needed.
-
Spoon the jam into a small
bowl set on a platter and
surround with the vegetables.
Ask your guests to help
themselves to vegetables,
then spoon over the jam.
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