Matt Sinclair's Chilli Jam

Matt Sinclair's Chilli Jam

Cooking time


1. Heat Cobram Estate Extra Virgin Olive Oil in large fry pan or wok over high heat, until smoking. Add all chopped ingredients and fry off until deeply caramelised and charred. Approximately 10- 15 minutes.

2. Once mixture is nice and dark, deglaze with vinegar. Add sugar and tomatoes, stir through and cook until sugar has dissolved.

3. Place into food processor and blitz. Mixture should be slightly lumpy, you want to keep a little of the texture.

4. Return sauce to pan and reduce until it begins to thicken, taste and adjust seasoning with vinegar, sugar and salt if required. It will continue to thicken as it cools.

5. Place into a glass jar and allow to come down to room temperature before refrigerating.

Recipe from Matt Sinclair, The Cook's Pantry

Ingredients Chevron Icon

12 long red chillies, roughly chopped

1/3 cup Cobram Estate Light Extra Virgin Olive Oil

1 tin diced tomatoes

6 cloves garlic, roughly chopped

2 inch piece ginger, roughly chopped

3 medium red onions, roughly chopped

2 cups malt vinegar

2 cups brown sugar

3 Tbsp. salt