As I have about 7 or 8 chilli plants, I have had an abundant crop. They haven't all turned red at once and I worried if they would at all. Slowly but surely, they did. A batch of them have been drying on the windowsill as their withered bodies would make great curry pastes but I didn't want to put these, that I picked this morning, in the fridge or freezer to use as and when; I felt they should take a more centre stage. I had a recipe for sweet chilli sauce saved up, which I thought would be the perfect way to use these, especially as it keeps for a good 2 or 3 months. I also threw in some fresh green peppercorns I had in a lovely hamper my friends put together for me as a birthday present which made it look really pretty.
Sweet Chilli Jam
10 or 11 cayenne chillis (use milder ones if you don't want it too spicy)
2 cloves of garlic
2" piece of ginger
200gr jam sugar
1 tsp salt
2 tbsp fish sauce
220ml cider vinegar
1 1/2 tbsp arrowroot powder, slackened with water
A few fresh green peppercorns (optional)
Chop and deseed the chillies (I did half deseeded, half not as I like it hot). Finely mince the garlic and the ginger. Throw this minus the arrowroot in a food processor and blitz to a paste. This also works in a mortar and pestle (I don't have a food processor). Add the whole lot to a saucepan and simmer for 20 - 25 minutes, stirring occasionally. Add the slackened arrowroot to thicken the mixture. Sterilize an airtight jar and add the jam to the jar. Leave to cool completely, then put the lid on.
I've just had a taste of the jam and it is super hot, tangy and sweet at the same time. Just how I like it. If you have less of a palate for spicy foods, use less hot chillis or reduce the number of chillis you use or it might make you cry. This would go really well with spring rolls, squid, to dip wedges in... all sorts really.