Red chilli eschallot jam

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)

60g garlic

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

100mL water



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.