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Chilli Lime Jam



1 jar(s)

Chilli Lime Jam

  • 4 long red chillis, about 10cm long, deseeded if you don't want it too hot.
  • 1/2 red onion, peeled and quartered
  • 70 g fresh ginger, peeled and cut into chunks
  • 1 stalk Fresh Lemongrass, white part only
  • 3 cloves fresh garlic, peeled
  • 70 g fresh lime juice
  • 100 g palm sugar, cut into chunks
  • 2 tablespoons fish sauce
  • 40 g water
  • 1 tablespoon YIAH caramelised balsamic, optional

Recipe's preparation

  1. Place all ingredients except lime juice, fish sauce, water and caramelised balsamic (if using) into the TM bowl and process for 3 -4 seconds on speed 5 or until chopped to your desired texture

    Scrape down bowl and add the fish sauce, lime juice, water and caramelised balsamic.

    Cook for about 15 minutes on Varoma counter-clockwise operation, speed 1 with MC removed.  Or until reduced and thickened.

    Place in a sterilized glass jar and seal.


    Makes about 1 cup.


Accessories you need

  • Spatula TM31
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • Fantastic.  Not too hot. 

    Submitted by TamCanCook on 22. December 2014 - 17:51.

    Fantastic.  Not too hot.  Going to add less lemon grass next time as it is a little strong for me as I don't usually eat it.  However I can see myself using this jam for a lot of dishes.  I left out the balsamic as I forgot to buy it but I'll try it next time.  I also only did 3/4 of the fish sauce as I didn't have enough and that was fine. 

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  • A nice hint of lime, well

    Submitted by comfortably numb on 19. May 2014 - 09:44.

    A nice hint of lime, well balanced flavours.

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