Hot & sour chilli jam with vegetables - Good Food Middle East
A fiery yet sweet combination, great for dipping – store in the fridge for a week or freezes for up to a month
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Food processor
- Measuring spoon
- Colander
- Saucepan
- Slotted spoon
Ingredients
- 2 garlic cloves
- 3 red chillies
- 1 onion, cut into wedges (skin on)
- 2 tbsp olive oil
- 2 tbsp light muscovado sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 100g young spinach leaves
- 200g French beans, blanched
- 3 carrots, cut into thin sticks
- 300g cherry tomatoes, halved
- half a cucumber, cut into sticks
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