Ingredients
Chilli Lime Jam
- 4 long red chillis, about 10cm long, deseeded if you don't want it too hot.
- 1/2 red onion, peeled and quartered
- 70 g fresh ginger, peeled and cut into chunks
- 1 stalk Fresh Lemongrass, white part only
- 3 cloves fresh garlic, peeled
- 70 g fresh lime juice
- 100 g palm sugar, cut into chunks
- 2 tablespoons fish sauce
- 40 g water
- 1 tablespoon YIAH caramelised balsamic, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients except lime juice, fish sauce, water and caramelised balsamic (if using) into the TM bowl and process for 3 -4 seconds on speed 5 or until chopped to your desired texture
Scrape down bowl and add the fish sauce, lime juice, water and caramelised balsamic.
Cook for about 15 minutes on Varoma
, speed 1 with MC removed. Or until reduced and thickened.Place in a sterilized glass jar and seal.
Makes about 1 cup.
Method
, speed 1 with MC removed. Or until reduced and thickened.Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Fantastic. Not too hot. Going to add less lemon grass next time as it is a little strong for me as I don't usually eat it. However I can see myself using this jam for a lot of dishes. I left out the balsamic as I forgot to buy it but I'll try it next time. I also only did 3/4 of the fish sauce as I didn't have enough and that was fine.
A nice hint of lime, well balanced flavours.