- 3-6 dried chillies, to taste
- 20 g coriander seeds
- 190 g crystallised ginger
- 50 g sugar
- 50 g water - or water/lime juice, if you like a sour twist, use more lime
Toast dried red chillies (to taste – we love HOT) and coriander seeds for
5 minutes 100 degrees speed 1.
Mill for 2 minutes speed 8-10 (turn it up as the bowl cools down) They won’t be perfect powder – don’t worry.
Add 190g crystallised ginger, chop for 8 seconds speed 8
Add 50g sugar and 50g water and cook for 5 minutes, 100 degrees, speed 2.
Blitz for 10 seconds speed 6, repeat if necessary to form a coarse paste.
I am tempted to experiment with a dash of lime juice and fish sauce, but it is seriously moreish
Ginger and Chilli Jam
Accessories you need
This recipe is a clone of the "Apricot and Cardamom Paste" from the fabulous cookbook by Dani Valent; "In The Mix". As Dani says - use her fantastic recipes to mix and match and get creative.
This is our new favourite "sauce" to have with BBQ'd sausages
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