Chilli jam

You need:
Chillis. Choose them with care. You'll also need onions, salt, sugar, water and some lemon juice.

Ingredients:
200g (7oz approx) large red chillies
200g (7oz approx) chopped onions
250g (8 oz) sugar
125ml (¼ pint water
½ teaspoon salt
2 tablespoons lemon juice

Method:
Chop or slice the chillis, removing the seeds if desired. Place in a pot with all the other ingredients.

Bring to the boil and boil slowly for half an hour or until the desired consistency. Pour into sterilised bottles and seal.

Chilli Sambal

SAMBAL OELEK

Ingredients:
200 g red chillies
1 cup water
1 tsp salt
1 tsp sugar
1 tbsp vinegar
1 tbsp sunflower oil

Method:
Remove stalks from chillies, chop roughly. (Wearing gloves is advised). Combine in a pan with water and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes.
Pour the chillies into a food processor, add salt, sugar, vinegar and oil, blend until finely chopped.

Store in a small glass jar in the fridge for up to two weeks.



SAMBAL BELACHAN

Ingredients:
8 red chillies, chopped roughly (preferably Thai)
10 Asian shallots, chopped
1 tbsp shrimp paste (belachan)
2 tbsp lime juice
1 tsp sugar
1 tsp salt

Method:
Combine all ingredients in food processor. Put in sterilised jar/s. Keeps for ages in the fridge.

Sweet chilli sauce

Ingredients:
500g long fresh red chillies, stems trimmed
3 garlic cloves, peeled
750ml (3 cups) white vinegar
645g (3 cups) caster sugar

Method:
Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.

Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.

Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.

Notes:
For a milder tasting sweet chilli sauce, replace half the chillis with 250 red capsicum, halved and deseeded.