Taiyaba's Sweet Chilli Jam

Prep time: 15 minutes

Cooking time: 20 minutes

Yield: about a 50g bottle of jam 


  1. 7-8 fresh red chillies (you can also use 2 medium-sized red bell peppers)
  2. 1-inch piece of fresh ginger
  3. 5-6 cloves of fresh garlic
  4. 1 medium sized onion
  5. Juice of half a lemon
  6. 1 teaspoon soya sauce
  7. 1 teaspoon fish sauce (optional)
  8. 1-2 teaspoons of SNAP!N Chilli Flakes (depending upon your tolerance of heat)
  9. 5 teaspoons of SNAP!N Basil (dried tastes better when the jam is stored for longer)
  10. 2 teaspoons brown sugar (you can also use jaggery but refrain from white sugar)
  11. 2-3 tablespoons of any flavorless oil
  12. Salt to taste


  1. Chop red chillies, ginger, garlic & onion. Mix roughly in a blender.
  2. Pour oil in a non-stick pan & add the blended paste. Cook on a medium-low flame. Let the water evaporate.
  3. Continue cooking on the low flame & add the SNAP!N Basil and Chilli Flakes. Mix well.
  4. Add the fish sauce (optional), soy sauce, lemon juice, sugar, salt. Keep stirring.
  5. Cook till the jam releases all the oil and turns a dark red color.


- The jam tastes best when cold.

- Use as a relish, on top of eggs, in wraps, sandwiches, in a stir fry or even glaze your meat and oven roast it for the best sticky goodness.

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1 comment
  • This was a real cool idea, but turned out quite spicy. The recipe needs a LOT more brown sugar/jaggery to be sweet (at least four times the amount mentioned, depending on how hot your chillies are).

    C M on

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