by Celina Tan


Group A
250g Red bell pepper
130g red chillies (about 9 nos)
120g shallots, roughly chopped
30g garlic
75g ginger, julienned
25g galangal, sliced
6 kaffir lime leaves, stem removed

Group B
1 ¾ cup white sugar
½ cup water
¼ cup rice vinegar
3 tbsp fish sauce
1 tsp soy sauce
1 Thai lime, half of which thinly sliced (skin & all), other half juiced

Sterilize the screw-top jar & its metal lid.
Puree Group A ingredients to a coarse paste.
Place in a saucepan with Group B ingredients.
Stir over medium heat until sugar dissolves, then boil for 15 minutes or until reduced by a third.
It will bubble like jam.

Spoon the hot Chilli Marmalade into warm sterilized jars until it’s filled to 3mm from the top. Seal with the screw lid. Once opened, it will store in the fridge for months. (In Singapore, I tend to prefer storing it in the fridge even if I haven’t opened it)