SHASHEMANE CHILLI JAM

SHASHEMANE CHILLI JAM

Ingredients

1/2 cup Rice Bran oil
6 Spanish onions, peeled and sliced
10 red birds-eye Chillies, roughly chopped
6 Garlic cloves, peeled , sliced
2 Ginger knobs, peeled and chopped
100g dried Shrimp
3 tbls Tamarind puree
70gm Palm sugar, grated
2 tbls Fish sauce
1/4 cup Water

Method

1. Heat the Oil in a wok and add Onion. Cook, stirring, over a medium heat for several mins until golden brown.
2. Add Chillies, Garlic and Ginger cook, stirring, for 2 mins. It should be a deep golden colour.
3. Add the dried Shrimp, cook for 2 mins then add the Tamarind puree, Palm sugar and Fish sauce. Stir to combine and cook for another 2 mins to dissolve the Sugar and cook out the Tamarind.
4. Remove from the heat and place the mixture in a food processor. Blend until you have a paste. You will need to add about 1/4 cup of water to bring together.
5. The jam keeps very well in a jar in the refrigerator, covered with a little oil.