Hot & sour chilli jam with vegetables recipe | Good Food

Hot & sour chilli jam with vegetables

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

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.