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July 10, 2019

This recipe is a simple and delicious one to make to add some extra flavour to any meal. The sweetness and spiciness balance each other beautifully making every meal that little bit more exciting. 


  • 100mL sunflower oil
  • 500g onions thinly sliced
  • 1 tablespoon of Organic Kerala Curry Mix
  • 1kg long red chillies thinly sliced
  • 500mL white wine vinegar
  • 750g caster sugar
  • 500mL water


  1. Pour the sunflower oil into a shallow, wide pan over medium heat.
  2. Saute the onions for around 15 minutes.
  3. Stir in the Kerala Curry Mix and chillies. Reduce the heat to low and cook for another 15 minutes, stirring regularly to prevent the mixture sticking.
  4. Add and stir the vinegar and water well. Then cook over medium heat for 10 minutes.
  5. Add the sugar while stirring to dissolve. Then cook for 30-40 minutes or until setting point is reached. Continue stirring occasionally to prevent sticking.
  6. Sterilise and prepare your jars.
  7. When your chilli jam has reached setting point, turn off the heat and allow to cool slightly.
  8. Fill the jars with the jam and remove any air bubbles by tapping each jar on the work surface and sliding a butter knife around the inside to release any hidden air pockets.
  9. Wipe the rims clean with a cloth and seal.
  10. Enjoy! Store your jam for up to 12 months in a cool, dark place.


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