Ingredients
Chilli and ginger Jam
- 3-6 dried chillies, to taste
- 20 g coriander seeds
- 190 g crystallised ginger
- 50 g sugar
- 50 g water - or water/lime juice, if you like a sour twist, use more lime
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Toast dried red chillies (to taste – we love HOT) and coriander seeds for
5 minutes 100 degrees speed 1.
Mill for 2 minutes speed 8-10 (turn it up as the bowl cools down) They won’t be perfect powder – don’t worry.
Add 190g crystallised ginger, chop for 8 seconds speed 8
Add 50g sugar and 50g water and cook for 5 minutes, 100 degrees, speed 2.
Blitz for 10 seconds speed 6, repeat if necessary to form a coarse paste.
I am tempted to experiment with a dash of lime juice and fish sauce, but it is seriously moreish
Ginger and Chilli Jam
Tip
This recipe is a clone of the "Apricot and Cardamom Paste" from the fabulous cookbook by Dani Valent; "In The Mix". As Dani says - use her fantastic recipes to mix and match and get creative.
This is our new favourite "sauce" to have with BBQ'd sausages
Thermomix Model
-
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
Could you use fresh chillis, puree then saute?