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Hot & sour chilli jam with vegetables

Hot & sour chilli jam with vegetables

A star rating of 1 out of 5.3 ratingsRate
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  • 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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal105
fat4g
saturates0g
carbs15g
sugars5g
fibre3g
protein3g
low insalt0.57g
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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 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.

Goes well with

Recipe from Good Food magazine, October 2002

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A star rating of 1 out of 5.3 ratings
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