It’s sweet, spicy and tangy. You can enjoy this as spread, marinate or dip. It can be kept in the air tight container for 5 to 6 months.
250 grams Red Chilli Pepper
30 Garlic cloves peeled
250 grams Sugar
1/4 tsp Salt
300 ml Vinegar
Cut the red chilli peppers and deseed the chillies but keep some of the seeds. Add the chillies in the chopper or food processor and pulse a few times. Remove the chillies in a bowl. Now add the garlic and mince it.
Take a pot, add the vinegar and sugar into the pot. Cook until the sugar dissolves and starts to bubble. Add the salt, chillies and garlic. Let it simmer on low medium heat for another 30 minutes or until it thickens up. To check, take a small chilled steel plate kept in the fridge. Pour a tsp of jam on the cold plate. If it crinkles and holds it is done. If not continue cooking and repeat the test. Once done cool it. Store the Chilli - Garlic Jam into a dry bottle and keep it in the fridge.