Serve as you would a sweet chilli sauce, with spring rolls, fish cakes, barbecued meats or cheese. Mix a spoonful with mayonnaise for a quick chilli-mayo (great for burgers). To make a sweet chilli relish, substitute 500g tomatoes with 2 x 400g tinned tomatoes (drained) and cook until thick.
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Reviews
31
What did you think of this recipe?
Tania
An easy recipe with yummy results. I had no fish sauce on hand, so used soya sauce & one anchovy as a sub. I am chilli sensitive, so also reduced the number of whole red chillies to one - perfect amount of heat for me. Mine didn't thicken up so I added a vegan gelling agent.
5
Cindy
Fave in our house! Doubled the batch once but forgot to double the sugar.... turned Into the best sweet chilli relish! This recipe is a winner. Cook mine on low for about 2 hours though.
5
Hugh
A favourite recipe. We make dozens of jars when tomatoes are at their peak and use it for pizza sauce, to add a kick to mince dishes, and for cheese and crackers.
5
Kiwigran
Best taste ever. I love it with cheese & crackers, any meat, and on toast under a poached egg.
5
Karen
Couldnt submit without a star ..hence the 1 star just to be able to submit There are so many different sizedchillis though ...do you use big long ones or little ones ?? Feels like 3 long ones is going to be different to 3 small ones ?
1
Charmaine
Live this recipe. It's one of my favourites that I make regularly. I've almost always got some ready to go with cheese and crackers
5
Yvonne
Love this chilli jam. Easy to make.
5
Jeff
I had home grown tomatoes and chilli’s and needed a recipe. This one worked really well and I was extremely pleased with my extra spicy jam.
5
Ady
Lovely recipe...I like mine with a wee bit more vinegar so do another slosh
Finely chop half the tomatoes and set aside with the onion.
In a food processor combine the rest of the tomatoes, chillies, garlic, ginger and fish sauce; blend until fairly smooth. Pour the blended mix into a saucepan with the sugar and vinegar. Bring to the boil, stirring regularly with a wooden spoon.
Add remaining tomatoes and onion; reduce to a simmer for 40-50 minutes. Skim off any foam and stir often.
When thick and syrupy, remove from the heat and cool slightly before pouring into pre-sterilised glass jars. Store in a cool place and refrigerate once opened.
An easy recipe with yummy results. I had no fish sauce on hand, so used soya sauce & one anchovy as a sub. I am chilli sensitive, so also reduced the number of whole red chillies to one - perfect amount of heat for me. Mine didn't thicken up so I added a vegan gelling agent.
5
Cindy
Fave in our house! Doubled the batch once but forgot to double the sugar.... turned Into the best sweet chilli relish! This recipe is a winner. Cook mine on low for about 2 hours though.
5
Hugh
A favourite recipe. We make dozens of jars when tomatoes are at their peak and use it for pizza sauce, to add a kick to mince dishes, and for cheese and crackers.
5
Kiwigran
Best taste ever. I love it with cheese & crackers, any meat, and on toast under a poached egg.
5
Karen
Couldnt submit without a star ..hence the 1 star just to be able to submit There are so many different sizedchillis though ...do you use big long ones or little ones ?? Feels like 3 long ones is going to be different to 3 small ones ?
1
Charmaine
Live this recipe. It's one of my favourites that I make regularly. I've almost always got some ready to go with cheese and crackers
5
Yvonne
Love this chilli jam. Easy to make.
5
Jeff
I had home grown tomatoes and chilli’s and needed a recipe. This one worked really well and I was extremely pleased with my extra spicy jam.
5
Ady
Lovely recipe...I like mine with a wee bit more vinegar so do another slosh