Chilli jam

Chilli jam recipe - The Cooks Pantry


Matt Sinclair


  • 12 Coles long red chillies, roughly chopped
  • 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
  • 1 tin Ardmona diced tomatoes
  • 6 cloves garlic, roughly chopped
  • 2 inch piece ginger, roughly chopped
  • 3 medium red onions, roughly chopped
  • 2 cups malt vinegar
  • 2 cups brown sugar
  • 3 Tbsp. salt


  • Heat oil in large fry pan or wok over high heat, until smoking. Add all chopped ingredients and fry off until deeply caramelised and charred. Approximately 10- 15 minutes.
  • Once mixture is nice and dark, deglaze with vinegar. Add sugar and tomatoes, stir through and cook until sugar has dissolved.
  • Place into food processor and blitz. Mixture should be slightly lumpy, you want to keep a little of the texture.
  • Return sauce to pan and reduce until it begins to thicken, taste and adjust seasoning with vinegar, sugar and salt if required. It will continue to thicken as it cools.
  • Place into a glass jar and allow to come down to room temperature before refrigerating.

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