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#chillijamwithcomplexflavours

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Ganga<p>Finally, the <a href="https://mastodon.au/tags/ChilliJamWithComplexFlavours" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>ChilliJamWithComplexFlavours</span></a> is done. I have just turned it off - I had to turn it off when I had to go out for meetings, so finished its low-heat cooking tonight. Once it cools, I'll put it into jars. There'll also be some beautiful chilli oil as a side product.</p><p>It is interesting how it is made. It has a fair amount of oil in the pureed mix of chillies, onions and garlic. Over the hours of cooking over low heat, the puree is "roasted" in the oil, developing the layered flavours. After 12'ish hours, dark sugar and tamarind are added, and it is further cooked for 2 hours.</p><p>I never realised about the roasting before as I have always used all red chillies. This time I used a mix of red and green, so in the beginning, with the onions, it was a pale mixture.</p><p>After cooking overnight in the slow cooker, it was a dark red colour. Beautiful. Altho the mix of chillies gives a slightly different flavour.</p><p>The original recipe was from <a href="https://mastodon.au/tags/ChristineManfield" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>ChristineManfield</span></a> and is in her books <a href="https://mastodon.au/tags/Stir" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Stir</span></a> and <a href="https://mastodon.au/tags/Spice" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Spice</span></a>. <a href="https://mastodon.au/tags/AustralianAuthor" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>AustralianAuthor</span></a> It is a very SE Asian style chilli sauce/jam.</p><p>The house will smell of chillies for several days no doubt.</p><p><a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>WhatIAmCooking</span></a> <a href="https://mastodon.au/tags/chillies" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>chillies</span></a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>food</span></a></p>
Ganga<p>The <a href="https://mastodon.au/tags/ChilliJamWithComplexFlavours" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>ChilliJamWithComplexFlavours</span></a> cooked overnight in the slow cooker, and I've just added the sugar and tamarind. I also had a taste - it is &lt;explitive&gt; hot! But sweet and layered.</p><p>This is the first time I have cooked it in a slow cooker. I don't think it is quite as good as using the lowest of heats on the stove. Next time it will be back on the stove, even tho it needs more attention over the day.</p><p><a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>WhatIAmCooking</span></a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Food</span></a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>Vegetarian</span></a></p>
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