This recipe for chilli jam will yield around one cup.

First up, get those dried chillies soaking in boiling water for around 10-15 minutes or until they’re nice and soft. Once the time’s up, squeeze out the excess water and place the chillies in the bowl of a food processor. Add the fresh chilli, onion, garlic, lemongrass and ginger. Process to a medium coarse paste.  

Now heat the oil in a wok over medium heat. Add the chilli mixture and cook, stirring often for 10 minutes (get those windows open to release some chilli fumes!). Add the sugar, tamarind and ½ cup water. Reduce heat to low. Cook, stirring often for 15 minutes or until the water has evaporated and the mixture is dark and jammy.  

Finally, stir through the fish sauce. Allow the chilli jam to cool slightly before transferring to a sterilised jar.