20/03/2022
The summer pumpkin & chilli glut has gone to good use - a jar of Pumpkin Chilli Jam for the next two guests at Nette’s 🤗
300g pumpkin, diced
1cup birds eye chillies
20cm piece lemon grass
5cm k**b of ginger, grated
1 medium onion, roughly chopped
8 cloves of garlic, roughly chopped
1/2cup fresh basil leaves, finely chopped
Juice of two large limes
1/2 cup brown sugar, firmly packed
4Tbsp soy sauce
2Tbsp oyster sauce
2Tbsp rice wine vinegar
2tsp white pepper
1. Sterilise 2 x 300ml mason jars & lids
2. Simmer all ingredients over low heat until pumpkin & chillies have broken down.
3. Remove lemon grass and discard
4. Spoon jam into sterilised jars and place lids on. Leave to cool and then refrigerate.
Use to flavour meat and vegetable curries and serve with rice. Lessen the heat by adding coconut milk to taste.
