Hot & sour chilli jam with vegetables
By Mary Cadogan
A fiery yet sweet combination, great for dipping – store in the fridge for a week or freezes for up to a month
- Ready in about 45 minutes
- Serves 6
- More effort
Nutrition per serving
- kcal 105
- fat 4g
- saturates 0g
- carbs 15g
- sugars 5g
- fibre 3g
- protein 3g
- salt 0.57g
Ingredients
- 2 garlic cloves
- 3 red chillies
- 1 onion, cut into wedges (skin on)
- 2 tbsp olive oil
- 2 tbsp light muscovado sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 100g young spinach leaves
- 200g French beans, blanched
- 3 carrots, cut into thin sticks
- 300g cherry tomatoes, halved
- half a cucumber, cut into sticks
Method
Preheat the oven to 220C/gas 7/fan 200C. Toss the garlic, chillies and onion in half the oil on a small roasting tin. Roast for 20-25 minutes, until lightly browned (right). Skin the onion and garlic, seed the chillies then blend in a food processor with the remaining oil, sugar, lime juice and fish sauce until you have a chunky sauce. Add 1-2 tbsp of water to thin to a spoonable consistency if needed.
Spoon the jam into a small bowl set on a platter and surround with the vegetables. Ask your guests to help themselves to vegetables, then spoon over the jam.