Hot & sour chilli jam with vegetables

Hot & sour chilli jam with vegetables

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(2 ratings)

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Cooking time

Ready in about 45 minutes

Skill level

Moderately easy

Servings

Serves 6, with other dishes

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
105
protein
3g
carbs
15g
fat
4g
saturates
0g
fibre
3g
sugar
5g
salt
0.57g

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

For the vegetables

  • 100g young spinach leaves
  • 200g French beans, blanched
  • 3 carrots, cut into thin sticks
  • 300g cherry tomatoes, halved
  • half a cucumber, cut into sticks

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Method

  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.
  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

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Comments

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trixifab's picture
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I agree with the comment above. It smelled awful. Couldn't bring myself to taste it, maybe it tasted better than it looked or smelled.

tanyarystwej's picture
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The combination of flavours are just off. I didn't serve it. It was off putting just to smell it. I couldn't bring myself to taste it.

Apologies to the creator of the recipe but this is a miss...

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