a trip down to the garden

With a recent glut of vegetables in the family garden;  I used a recent invite to a friends BBQ as an excuse to use up some of the homegrown chillies I was hoarding in the bottom of my fridge.

I love chilli jams and chilli sauce, but often those bought from the shop can seem overly sweet and synthetic.  I also really like Thai food and in particular its use of ingredients to create food with real zest and punchy flavours.

I decided to use coriander, palm sugar and fish sauce to give my chilli jam that Thai influence.

my thai influences, with an appearance by Aspalls cider vinegar


  • 10 red chillies
  • 1 red pepper
  • 6 good size tomatoes
  • bunch of fresh coriander
  • 50g palm sugar
  • 150ml of red wine vinegar
  • 50ml of fish sauce
  • 2 bulbs of garlic
  • salt and pepper
chilli, pepper and garlic toasting
lovely beef tomatoes


  1. toast the chilli and pepper in a pan with some olive oil until soft.
  2. add the lightly crushed bulbs of garlic and cook out for a further couple of minutes.
  3. add the chopped tomatoes and stalks of coriander (finely chopped)
  4. cook for 10 minute on a medium heat
  5. remove pan from the heat and let cool slightly, then blend until smooth.
  6. return to the heat add, vinegar, palm sugar and fish sauce
  7. cook out on a slow heat for 30 minutes
  8. cool and decant into sterilised jars
you can let it cool, or like me be a daredevil and blend warm
put into a long vessel to cool faster
a wee visit by someone special
The girls enjoying the last BBQ Summer 2011