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Chilli Jam


  • Chilli Jam

    Sweet Savoury Chutney

    Matchett's Chilli Jam
    is a sweet chutney made from fresh long red cayenne chilli peppers, garlic, ginger and apples. It is the perfect condiment to serve alongside barbeque foods. It also looks impressive spooned over a large cream cheese ball. Chilli Jam is fabulous served with wedges and sour cream and with grilled cheese on toast.
      
    Heat Rating: "Wussy"
    Volume: 200g / 2lt tub (subject to availability)
    Best Before Date: 36mths from manufacture
    $11.00

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    Recipe Ideas

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    \n\nHeat Rating: \"Wussy\"
    \nVolume: 200g / 2lt tub (subject to availability)
    \nBest Before Date: 36mths from manufacture
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    ¼ Cup vegetable oil
    \n1½ kg boneless chicken thigh
    \n½ kg large green prawn meat - deveined
    \n2 onions – diced
    \n8 cloves garlic – chopped
    \n3 fresh long red cayenne chillies - chopped
    \n2g saffron threads – soak in ¼ cup of warm water to soften
    \n2 tsp smoked paprika
    \n140g tomato paste
    \n400g crushed tomatoes
    \n4 bay leaves
    \n1tsp salt
    \n1tsp fresh cracked pepper
    \n2 Cup water or chic/veg stock
    \n4 Tbl Matchett’s Chilli Jam

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    Preheat oven to 180 degrees Celsius.
    \nIn a heavy pan heat the vegetable oil. 
    \nBrown off the chicken, followed by the prawns.
    \nPlace chicken and prawns into an ovenproof dish.
    \nFry onion, garlic and chilli until soft. Add all remaining ingredients
    \nand bring sauce to simmering point. 
    \nTransfer to the baking dish with the chicken and prawns.
    \nCover the dish with a tight-fitting lid or foil. 
    \nPlace into the oven and cook for about 40 minutes until the chicken is tender.
    \nIf the sauce is too thick add a little more water and adjust the seasoning.
    \nServe hot with rice, couscous or soft polenta.

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    1 Cup peanut oil
    \n6 uncooked blue swimmer crabs
    \n1 onion - diced
    \n2 Tbl grated ginger
    \n8 cloves chopped garlic
    \n6-8 red chillies, seeded and chopped
    \n½ C quality tomato sauce
    \n½ Cup Matchett’s Chilli Jam
    \n2 Tbl light soy sauce
    \n2 Tbl brown sugar
    \n1 tsp salt flakes
    \n½ tsp cracked black pepper

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    Clean the crabs by removing the top shell and the feathery gills.
    \nCut in half and crack claws.
    \nHeat oil in a wok and when it is very hot, fry the crab,
    \nturning often, until they turn orange.
    \nRemove from wok and set aside. Reduce heat to low.
    \nFry the onion, ginger, garlic and chillies, stirring constantly until they are soft.
    \nAdd the sauces, jam, sugar, salt and pepper. Bring to the boil.
    \nAdd crabs back to the wok and allow too simmer in sauce for several minutes.
    \nAdd a little water if the sauce reduces too much.
    \nServe with jasmine rice and lemon wedges.

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Customer Reviews

“Just wanted to say how much we have enjoyed your products. I purchased a hamper from you for my husband for Father’s Day and it was fantastic. We have made some of the recipes from the cookbook and they were so delicious and so easy. All of my family just love the Storm dressing – there is nothing like it. Thank you” Robyn