Sweet and Savory Sambal Jam
Sweet and Savory Sambal Jam
Ingredients
- 10 red chilies, stemmed, roughly chopped (adjust to desired spice level)
- 5 bird's eye chilies, stemmed, roughly chopped (optional, for extra heat)
- 3 shallots, peeled, roughly chopped
- 4 garlic cloves, peeled, roughly chopped
- 1 inch ginger, peeled, roughly chopped
- 1 lemongrass stalk, outer layers removed, bottom third roughly chopped
- 1 tablespoon tamarind paste, mixed with 2 tablespoons hot water, seeds removed
- 1/4 cup palm sugar, grated or finely chopped (or brown sugar)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup vegetable oil
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Prepare the aromatics: In a food processor or with a mortar and pestle, combine the red chilies, bird's eye chilies (if using), shallots, garlic, ginger, and lemongrass. Process or pound until a coarse paste forms. You may need to add a tablespoon of the vegetable oil to help it blend.
⏱️ 10 min
- 2
Heat the oil: Heat the remaining vegetable oil in a medium saucepan or wok over medium heat until shimmering.
⏱️ 2 min
- 3
Sauté the paste: Add the chili-aromatic paste to the hot oil. Sauté, stirring frequently, for 15-20 minutes, or until the paste darkens in color, becomes fragrant, and the oil separates from the paste. This step is crucial for developing flavor.
⏱️ 20 min
- 4
Add remaining ingredients: Stir in the tamarind paste mixture, palm sugar, fish sauce, and salt. Continue to cook, stirring occasionally, for another 10-15 minutes, or until the jam thickens to a consistency similar to a thick chutney or jam. The sugar should be fully dissolved and the flavors melded.
⏱️ 15 min
- 5
Finish and adjust seasoning: Remove the sambal jam from the heat. Stir in the fresh lime juice. Taste and adjust seasoning as needed, adding more salt, sugar, or lime juice to balance the sweet, savory, and spicy notes.
⏱️ 3 min
- 6
Cool and store: Allow the sambal jam to cool completely before transferring it to a clean, airtight jar. It can be stored in the refrigerator for up to 2-3 weeks.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Savory Sambal Jam
- 10 red chilies, stemmed, roughly chopped (adjust to desired spice level)
- 5 bird's eye chilies, stemmed, roughly chopped (optional, for extra heat)
- 3 shallots, peeled, roughly chopped
- 4 garlic cloves, peeled, roughly chopped
- 1 inch ginger, peeled, roughly chopped
- 1 lemongrass stalk, outer layers removed, bottom third roughly chopped
- 1 tablespoon tamarind paste, mixed with 2 tablespoons hot water, seeds removed
- 1/4 cup palm sugar, grated or finely chopped (or brown sugar)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup vegetable oil
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Prepare the aromatics: In a food processor or with a mortar and pestle, combine the red chilies, bird's eye chilies (if using), shallots, garlic, ginger, and lemongrass. Process or pound until a coarse paste forms. You may need to add a tablespoon of the vegetable oil to help it blend.
⏱️ 10 min - 2
Heat the oil: Heat the remaining vegetable oil in a medium saucepan or wok over medium heat until shimmering.
⏱️ 2 min - 3
Sauté the paste: Add the chili-aromatic paste to the hot oil. Sauté, stirring frequently, for 15-20 minutes, or until the paste darkens in color, becomes fragrant, and the oil separates from the paste. This step is crucial for developing flavor.
⏱️ 20 min - 4
Add remaining ingredients: Stir in the tamarind paste mixture, palm sugar, fish sauce, and salt. Continue to cook, stirring occasionally, for another 10-15 minutes, or until the jam thickens to a consistency similar to a thick chutney or jam. The sugar should be fully dissolved and the flavors melded.
⏱️ 15 min - 5
Finish and adjust seasoning: Remove the sambal jam from the heat. Stir in the fresh lime juice. Taste and adjust seasoning as needed, adding more salt, sugar, or lime juice to balance the sweet, savory, and spicy notes.
⏱️ 3 min - 6
Cool and store: Allow the sambal jam to cool completely before transferring it to a clean, airtight jar. It can be stored in the refrigerator for up to 2-3 weeks.
⏱️ 10 min