Sweet chilli jam

Rachel Allens hot and tangy chilli jam is the perfect accompaniment to Thai food
By Rachel Allen
Sweet chilli jam
  • Rating:
  • Serves: makes 1 x 400g jar
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 25 g root ginger, peeled and roughly chopped
  • 3 cloves garlic
  • 2 red chilli, deseeded
  • 2 tbsp fish sauce, (nam pla)
  • 375 g tomatoes, or cherry tomatoes, peeled and chopped
  • 200 g caster sugar
  • 75 ml sherry vinegar, or white wine vinegar

Tips and Suggestions

Try this with Thai chicken cakes


1. Put the ginger, garlic, chillies and fish sauce into a blender (or use a hand-held blender) and whiz to a purée.

2. Place the purée in a saucepan with the tomatoes, sugar and vinegar and bring to the boil. Reduce the heat and simmer, stirring regularly, for 810 minutes or until thick and jam-like in consistency.

3. Place in a sterilised jar, cover with a lid and allow to cool, or pour straight into a bowl if serving immediately.

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