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Chilli and Ginger 'Jam'



12 portion(s)

Chilli and ginger Jam

  • 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

Recipe's preparation

    Ginger and Chilli Jam
  1. 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


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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

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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  • Could you use fresh chillis,

    Submitted by KristenK on 27. April 2014 - 15:26.

    Could you use fresh chillis, puree then saute? 

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