Instant Chilli Garlic Jam...Jammin' and Jammin' !!

Instant Chilli Garlic Jam…because all recipes on the net and from my precious personal sources specify quantities which I will never ever dare to make and all that sterilising etc scares me to death! This one happens in a jiffy and the quantity is enough for one person to last a few meals…this goes into my burgers,  eggs, chicken cutlets, salads, anything, everything!! J

Instant Chilli Garlic Jam

Ingredients:

• Fresh Red Chillies, 4
• Garlic cloves, 4
• Honey, 2 ½ tbsp
• Juice of half a lime

Instructions:

Slice the chilies along the length. De-seed 2 chillies according to the heat you want in your jam (or leave them all in) and chop them to your liking – either a very fine dice or slightly chunkier as you see in the picture below.

Chop the garlic roughly the same size as the chilies.

Now put in the chilies, garlic, honey and juice of half a lime in the smallest non-stick pan that you have and bring to quick boil.

The second it starts bubbling, turn the heat down to lowest possible and stirring frequently, let it simmer for 4 –5 minutes till the chillies and garlic soften and the “sauce” consistency is to your liking.

Remove from the heat and your instant jam is ready for use.

This jam can be stored in the refrigerator for about a week in an air-tight container. (You can quickly reheat for use if the honey crystallizes in the refrigerator)

Pictured with Halloumi Cheese (or use Paneer)

Toss salad leaves of your choice in a little olive oil and arrange on a serving plate.

Heat a non-stick pan on high heat. Cut the cheese into desired shapes and cook in the pan without any oil for about a minute each on both sides.

Arrange on the serving plate, top with the Chilli Garlic Jam and chomp down IMMEDIATELY! I mean it – the cheese will turn rubbery if you wait too long.

If Halloumi is hard to come by, feel free to substitute with Paneer/Indian Cottage Cheese. 
Halloumi is quite salty on its own so remember to season the Paneer liberally with salt before adding to the salad.

Pictured with Chicken Culets

Basic recipe here

Recipe adapted from Nigella Lawson from here 

Maharashtrian Thecha (Spicy Green Chilli-Garlic Chutney)…spike and spark!

Maharashtrian Thecha (Spicy Green Chilli-Garlic Chutney)…when you need something to spike your day! Like every other chutney, this too has several different versions – mine comes from my friend N…do play around with the quantities and ingredients to zero in on “The One” that will bring a smile to your face, “The One” you will look forward to seeing at every meal, “The One” you will stick around with for a lifetime…“The One” you can call the spark of your life!! J

Maharashtrian Thecha (Spicy Green Chilli-Garlic Chutney)

Ingredients:

• Fresh Green Chillies, 4 large or 8 small
• Garlic Pods, peeled, 8
• Raw Peanuts, 1/8 cup (or de-skinned ready roasted peanuts)
• Oil, 1 tsp
• Salt, to taste

Optional Ingredients (refer to notes):

• Fresh Coriander, finely chopped, 1-2 tbsp
• Fresh Coconut, scraped or finely grated, 1-2 tbsp
• Cumin seeds, ½ tsp

Instructions:

Heat a non-stick pan on medium low heat. Add the peanuts and lightly dry roast till the colour changes, while stirring continuously.

Remove from heat, de-skin and keep aside.

Make a couple of slits in the chillies to avoid popping while roasting or cut them into 2-3 pieces each.

Heat ½ tsp oil in the same pan. Add the chilies to the pan and roast evenly till the skin blisters or chars slightly. Remove and let cool.

Heat the remaining ½ tsp oil to the pan and roast the garlic till you see black-brown spots on the garlic. Remove and let cool.

Once cooled, lightly pound the roasted green chillies and garlic together with the peanuts and some salt in a mortar and pestle to attain a coarse consistency (alternatively you can use ‘pulse’ function and grind it in mini food processor or a blender – just ensure the consistency remains coarse)

Thecha can be stored in the refrigerator for about 3-4 days in an air-tight container.

Traditionally eaten with Jawar Bhakris or Rotis, but also works very well with puri or parantha of any kind.

Notes:

• For a nut free version, feel free to skip peanuts and use coconut instead. 

• The potency of the chillies here reduces after storing – hottest when eaten fresh.

• Choose the kind of chilies that work for you – hot, medium hot or mild. The roasted blistered skin adds enough flavour even if using mild chillies. 

• If it turns out too spicy/hot, add coriander, coconut or lime juice to tone it down. 

• If you want to add:

1. Coriander – add fresh finely chopped while grinding
2. Coconut – add freshly grated while grinding
3. Cumin – roast lightly with the garlic first and then grind with the rest of the ingredients