Name: Hot & sour chilli jam with vegetables
Total time: 45 min
Yield: Serves 6, with other dishes
Cuisine: Thai
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 tomato halved; half a cucumber cut into sticks

Home
Recipes
Hot & sour chilli jam with vegetables

Hot & sour chilli jam with vegetables

Mary Cadogan

Save recipe

Serves 6, with other dishes

More effort

Total time: 45 mins

Ready in about 45 minutes

A star rating of 1 out of 5.3 ratingsRate

loading...

A fiery yet sweet combination, great for dipping - store in the fridge for a week or freezes for up to a month

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Green mango salad with prawns

A star rating of 3 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

For the vegetables

100g young spinach

leaves
200g French beans

blanched
3 carrots

cut into thin sticks
300g cherry tomato

halved
half a cucumber

cut into sticks

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal105
fat4g
saturates0g
carbs15g
sugars5g
fibre3g
protein3g
salt0.57g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, October 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 1 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now