» Print Recipe
Finely slice the spring onion, garlic and chillies.
In a warm pan, soften down the onions and garlic.
Add the chillies, the brown sugar and the stock, and simmer for approximately 30 minutes or until the liquid has mostly dried up.
Allow the chilli jam to cool, then store in a jar. Should keep refrigerated for approximately 1 week.
» Metric Converter