Hot & sour chilli jam with vegetables

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


  • 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


  1. 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.

  2. 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.

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