This is an Asian style chilli jam recipe. The onion and garlic are caramelised making a sweet rich base to carry the chilli, with salty sour undertones. Amazing on top of poached eggs with coriander and a piece of lime.
Make this when eschallots or red onions are at their peak as the red chilli's are dried.
Red chilli eschallot jam
Makes 3 x 300mL jars
500g eschallots (red onions are the best [and cheapest] substitute if you need one)
250mL peanut oil
60g whole dried red chilli (cayenne) - processed until a uniform seed size
200g palm sugar
1 tsp salt
4 tbs tamarind paste
1. Process eschallots or red onions and garlic in a food processor until it is uniform in size, aim for chilli seed size but don't be too fussy.
2. Heat the oil in a wok and add the eschallots, garlic and processed dried chilli. Stir calmly but constantly for 10-15 minutes until caramelised. (The texture changes into a more homogeneous thick jam consistency)
3. Combine the sugar, tamarind, water and salt. Add to the wok. Cook for a further 5-10 minutes until reduced and starting to thicken.
4. Spoon into hot sterilsed jars.
Once open, store in the fridge.