A fiery yet sweet combination, great for dipping - store in the fridge for a week or freezes for up to a month.
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
For the vegetables
- 100g young spinach leaves
- 200g French beans, blanched
- 3 carrots, cut into thin sticks
- 300g cherry tomato, halved half a cucumber, cut into sticks
Method
- Preheat the oven to 220C/gas 7/fan 200C. Toss the garlic, chillies and onion in half the oil on a small roasting tin. Roast for 20-25 minutes, until lightly browned (right). Skin the onion and garlic, seed the chillies then blend in a food processor with the remaining oil, sugar, lime juice and fish sauce until you have a chunky sauce. Add 1-2 tbsp of water to thin to a spoonable consistency if needed.
- Spoon the jam into a small bowl set on a platter and surround with the vegetables. Ask your guests to help themselves to vegetables, then spoon over the jam.
