Hot & sour chilli jam with vegetables
- Preparation and cooking time
- Total time
- Ready in about 45 minutes
- More effort
- 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
For the vegetables
- 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.