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Chin Chin's Chilli Jam


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Ingredients

0 portion(s)

Paste

  • 5 birds eye chillies
  • 4 banana chillies
  • 1 red capsicum, halved
  • 1 knob ginger
  • 2 head of garlic
  • 3 red onion, halved
  • 1 lemongrass, white part only, roughly chopped

Seasoning

  • 125 ml oil
  • 125 g palm sugar, grated
  • 50 ml fish sauce
  • 1.5 tbsp Tamarind water
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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

    Paste
  1. Add all paste ingredients into mixing bowl. Chop 10 sec / sp 7. Scrape down.

  2. Grind to paste 20 sec / sp 8 or until a fine paste consistency is reached.

  3. Add oil and cook 15 min / varoma / MC off / sp 1. Put simmering basket on top of lid.

  4. Add palm sugar and cook 15 min / varoma / MC off / sp 1. Again use simmering basket to prevent splattering.

  5. Add fish sauce and tamarind water to your liking. Doesn't have to be the full amount. Cook 5 min / varoma / sp 1 / MC on.

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Tip

This recipe is converted to Thermomix method from Chin Chin's cookbook


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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