Chili Jam Recipe

Chili Jam Recipe



Chili Jam Recipe

Ingredients: (Makes 250 g/8 oz/1 cup)

  • Oil, for frying
  • 20 Asian shallots, sliced
  • 10 garlic cloves, sliced
  • 3 tablespoons dried shrimp
  • 7 dried long red chillies, chopped
  • 3 tablespoons tamarind purée or 3 tablespoons lime juice
  • 6 tablespoons palm sugar (jaggery)
  • 1 teaspoon shrimp paste


Heat up the oil in a saucepan or wok and fry the garlic and shallots together until golden, then transfer from the wok to a blender or food processor.

Fry the dried shrimp and chillies for 1-2 minutes, then add these to the blender along with the remaining ingredients and blend. Add as much of the frying oil as necessary to make a paste that you can pour.

Put the paste back in a clean saucepan and bring to a boil. Reduce the heat and simmer until thick. Be careful because if you overcook this you will end up with a caramelized lump. Season sauce with salt or fish sauce.

Chili jam is used as base for recipes, especially stir-fries, as well as a seasoning or accompaniment. It will keep for several months in an airtight jar in the refrigerator.