Chilli and Capsicum Jam (Thermomix) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 300g brown onions, peeled and halved
75g ginger, peeled
75g garlic cloves, peeled
75g red chilli, (see note 1)
6 coriander roots with a few cm of stem
75g palm sugar
1 tsp sesame oil
1 tbsp peanut oil
400g red capsicum, chopped roughly
3 tbsp fish sauce
1 cup tamarind water (see note 2)
40g basil leaves
20g mint leaves
2 tbsp mushroom soy sauce
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Directions: |
Directions:Add 300g brown onions, peeled and halved, 75g peeled ginger, 75g garlic coves, 75g red chilli and 6 coriander roots and stems into TM bowl.
Insert MC and chop 10 secs, Sp 4. Scrape down sides of bowl.
Add 75g palm sugar, 1 tsp sesame oil and 1 tbsp peanut oil to TM bowl.
Cook 5 min 120º Sp 0.5. Scrape down sides of bowl
Remove MC and replace with straining basket for entire cooking process.
Add 400g capsicum, 3 tbsp fish sauce and 1 cup tamarind water to TM bowl.
Cook 40 min 120c Sp 2. Scrape down sides of bowl.
Add 40g basil leaves, 20g mint leaves and 2tbsp mushroom soy sauce to TM bowl.
Cook 10 min 120c Sp 2. Scrape down sides of bowl
Replace straining basket with MC and blend for 10 seconds, speed 5. Blend further for a smoother consistency.
Pour into sterilised jars and seal when cold. It will last one month (or longer) stored in the refrigerator. |
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Personal
Notes: |
Personal
Notes: 1. I use the larger chillies and only half their seeds for a milder heat.
2. I use Tamarind Concentrate (pre-mixed usually in a 450g plastic jar, from Asian specialty stores. I do not know the ratio to make this with Tamarind paste).
Cont 1: oils, sugar, onion, chilli, ginger, garlic and coriander root
Cont 2: capsicum, fish sauce and tamarind water
Cont 3: basil, mint, mushroom sauce
Recipe courtesy of Kevin Smith 2007 - original author unknown
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