What you Need:
2.5 kg Fresh chilli
1kg Garlic (peeled)
500ml white vinegar
1L Vegetable oil / Olive Oil
4 Tbsp sugar
4 Tbsp salt
A bag of ginger (personal preference, I like A LOT of it)
- Ensure you wear gloves while handling the chilli. They burn the skin badly!
1. Sterilise the jars in boiling water for 20 min, air dry properly. The chilli needs to be properly washed and dried.
2. Chop all the ingredients into smaller chunks. Using a food processor to break them down. Separate the ingredients to be processed individually. Add some oil to assist with the blending process.
3. Heat up enough oil and start the saute process. First, to get the aroma out add the garlic and ginger into a pot on medium heat (stir constantly so the garlic doesn’t get burnt). Followed by the rest of the ingredients except the vinegar.Follow by the rest of the ingredients except Vinegar.
4. Keep stirring the ingredients in the oil for at least 15 min or much longer, depending on the heat and the type of chilli, until everything is properly mixed and the aroma is fully released.
5. Lastly, add the vinegar in. Mix everything well for 10 min then turn off the heat and let the mixture cool.
Personally, I like the jam to be semi chunky. You don’t have to continue with the following steps if you like it just as it is.
6. Use a blender to refine 1/3 portion of the mixture for semi chunky texture OR if you want a sauce like texture, blend all.
FINALLY, they are ready to be jarred. 🙂 Refrigerate them and they should last 2 months at least.