Ingredients
1 jar(s)
Chilli Jam
- 1/2 red onion, (peeled and halved)
- 1 clove garlic, (peeled)
- 1 sprig Thyme, (leaves removed)
- 1 teaspoon olive oil
- 500 g Roma tomatoes, (deseeded and diced - sorry but have to do this by hand!)
- 6 long red chillies, (deseeded if you don't want jam too hot - I leave them in)
- 200 g brown sugar
- 40 g White wine vinegar or Rice Vinegar
- 2 tablespoons lemon juice
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 2 centimetre piece fresh ginger
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6
55min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Place the onion, garlic, ginger, chilli and thyme in the bowl and chop Sp5 for 4/5 seconds. Add olive oil in bowl and sauté for 2 minutes, 120 degrees on sp1.5.
Add the rest of the ingredients and cook for 30 minutes, 120 degrees on Sp 1.5. Check after 30 minutes - if a thicker consistency is required then cook a further 15-20 minutes or until the mixture is a jam-like consistency. Allow to cool before spooning into clean sterilised glass jars or serving bowls.
Inspired by Andy Allen's recipe - Masterchef Winner.
Accessories you need
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Spatula TM5/TM6
buy now
Tip
I usually double the quantity.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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