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Asian Chili Jam

A sweet, spicy, and savory condiment that elevates stir-fries, grilled meats, seafood, and plant-based dishes with its vibrant Asian flavors.
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Prep Time 15 minutes
Cook Time 12 minutes
1 hour
Total Time 1 hour 27 minutes
Course Condiment, Sauce
Cuisine Asian, Chinese, Thai
Servings 12 people
Calories 80 kcal

Equipment

  • 1 Food processor For blending the paste
  • 1 Medium saucepan For cooking the jam mixture
  • 1 Spatula For stirring during cooking
  • 1 Glass jars For storing the jam

Ingredients
  

  • 300 g Red chili Fresh, whole
  • 450.5 g Red onion With skin
  • 30 g Garlic Peeled
  • 100 g Ginger Peeled and chopped
  • 90 g Corn oil For cooking
  • 30 g Sesame oil Adds nutty aroma
  • 180 g Rice vinegar For tang and acidity
  • 70 g Fish sauce Umami-rich depth
  • 250 g Brown sugar Preferably unrefined

Instructions
 

  • Prepare the Paste - In a food processor, combine 300g red chilies, 450.5g skin-on red onion, 30g peeled garlic, and 100g ginger. Process until a medium-coarse paste forms, ideal for cooking with some texture.
  • Heat the Oils - In a medium pan over medium heat, combine 90g corn oil and 30g sesame oil. Heat until the sesame oil releases its rich aroma.
  • Cook the Paste - Add the blended paste to the pan. Cook for 6–8 minutes, stirring occasionally, until it darkens and caramelizes as natural sugars break down.
  • Add Seasonings - Stir in 180g rice vinegar, 70g fish sauce, and 250g brown sugar. Simmer for 3–4 minutes until the mixture thickens slightly and coats a spoon with a glossy finish.
  • Cool and Store - Remove from heat and let the jam cool to room temperature. Transfer to 2–3 sterilized glass jars or airtight containers. Refrigerate; it thickens further as it cools.

Notes

  • Yield: ~985g, serving 10–12 as a condiment.
  • Storage: Store in glass jars in the fridge for 2–3 months or freeze for up to 6 months.
  • Variations: For vegan, swap fish sauce with soy sauce or mushroom umami sauce. Add mango or pineapple for a tropical twist, or smoked paprika for a barbecue flavor.
  • Serving Ideas: Use as a dipping sauce for spring rolls, stir into fried rice, glaze grilled meats, or mix with mayo for sandwiches.
  • Tips: Choose fresh, shiny chillies and taut ginger for best flavor. Use clean utensils to avoid contamination.
  • Cultural Note: Inspired by Thai nam prik pao and Chinese jiang, this jam blends East Asian flavors with versatile appeal.