Hot & Sour Chilli Jam With Vegetables
This vibrant and fiery roasted vegetable salad is a burst of flavors and colors that will add zest to any meal. A tantalizing blend of garlic, red chilies, and onion is roasted to perfection and transformed into a mouthwatering jam with a hint of sweetness and acidity. Served alongside a medley of fresh vegetables, this dish is a delightful mix of textures and tastes sure to impress your dinner guests.
— Constant Cookbook
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
- 100g young spinach leaves
- 200g French beans , blanched
- 3 carrots , cut into thin sticks
- 300g cherry tomatoes , halved
- half a cucumber , cut into sticks
Instructions
- 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.
Yield
Serves 6, with other dishes
Nutrition
- Calories: 105 calories
- Fat Content: 4 grams fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.57 milligram of sodium
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