Sweet Chilli Sauce

This is a simple and easy recipe for Sweet Chilli Sauce, a sauce that can be used in so many ways – with noodles or over vegetables, in a stir fry, as a dip, or as a condiment. Use it in sandwiches, add some to pasta sauces, and spread over grilled tofu or haloumi. You will find a million ways to use it.

The recipe’s heat content depends on the chillies that are used. For mild chillies, add more. For firey chillies, stay with 3 or reduce to 2. My latest batch of sauce, made with 3 ripe chillies of the purple cayenne variety, is quite sweet with a delightful mild-medium heat perfect for a dipping sauce. If you like real HEAT, add more chillies. You can also boost up the amount of garlic should you prefer a garlic twist to your chilli sauce.

Similar recipes include Chilli Jam, Chilli Paste, and Tomato and Chilli Jam.

Browse all of our Chilli recipes and all of our Sauces. Our Asian dishes are here. Or explore our Mid Summer dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes series.

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Balinese Sambal Iris | Onion, Tomato and Chilli Condiment

An Indonesian sambal is a fiery blend of fresh hot chillies and other seasonings which are used as relishes or condiments throughout Indonesia. There are dozens of different sambal recipes; some raw, and some cooked. A sambal is served and used in much the same way we might use Sriracha or tabasco sauce.

They are generally easy to make, especially the raw ones, and this sambal takes no more than 5 minutes. The onions and chillies cure in the lime juice, making it incredibly delicious. Drizzle it over everything for spicy hot flavours.

Of course, our ingredients here are different to the ingredients available in Bali. Our chillies are different, our onions are different, rices are different, and so forth. So when we cook Balinese dishes there will be a difference to the traditional ones. But the flavours will still be so good. Plus, that gives us some leeway to play with the traditional recipe, adding freely available, local ingredients. I love to include cumquat juice and zest and kaffir lime leaves. Coriander and/or Basil leaves go nicely too.

Similar recipes include Chilli Jam, Chilli Paste, Sambel Tomat, and Sweet Chilli Sauce.

All of our Chilli dishes are here, or you might like our Balinese recipes. We have some Sambals here too. Or explore our Late Spring collection of dishes.

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Masoor Dal with Green Chillies

The thing about Vegetarian food is there is not much that is fast food, unless you look in the processed aisle of the supermarket. But if you are cooking from scratch, there is generally a reasonable amount of time needed to soak, bake, cook, spice, grind, roast, toast and so forth. Pasta is one laudable exception, and masoor dal (split red lentils as they are called here) another. They are fast in as much as 20 – 30 mins can be called fast. Longer than it might take for some non-veg meals, but quick in the terms of veg feasts.

This dal, made from masoor dal, is as quick as it gets. I hope you enjoy it.

Similar recipes include Dal Tadka, Mung Dal with Cumin and Spices, and Amritsari Dal.

Browse all of our Dal recipes and all of our Masoor Dal dishes. All of our Indian recipes are here. Or take some time to explore our Mid Winter dishes.

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Tofu and Chilli Salad

Sichuan Pepper and chillies mix with tofu in this interesting salad.

This salad layers different chilli flavours with tofu that has been pressed, so it absorbs its dressing very well. It is a playful, delightful salad.

Would you like to browse other Tofu recipes? Try Peach Salsa with Marinated TofuBaked Marinated Tofu, Thai Deep Fried Fresh Beancurd with Sweet Nut Sauce, or Ottolenghi’s Black Pepper Tofu.

Or perhaps you are looking for a salad with a difference. Have a look at another Tofu salad – Asian Lightly Pickled Cucumber and Tofu Salad, or Orange and Olive Salad with Mint and Basil, or even Wombok  (Chinese Cabbage) and Red Radish Salad with Peanut Dressing.

Browse all of our Tofu recipes, and our Salad recipes. We have a collection of Bittman Salads here. Or be inspired by our Late Summer recipes.

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Kimchi, Vegetarian Style

It is possible to make excellent vegetarian kimchi. Here is how.

I love subtle dishes as much as full flavoured ones. Not so subtle is Kim Chi, that Korean staple!

Kimchi is not traditionally vegetarian, but you can still make a great vegetarian version. It can be made at any time of the year, from a whole range of vegetables including cabbage, daikon radish, watermelon radish, turnip, carrot, fennel, cucumbers. Mix and match.

Grab some ko choo kah roo (Korean chilli flakes) for a more authentic taste and colour. It does make a difference.

You might also like to try this alternative Kim Chi for Vegetarians. Or browse the Pickle recipe collection here and here. We love an Indian Quince Pickle and Pickled Ginger. Explore our Korean recipes too.

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Chilli Jam with Deep and Complex Flavours | A HOT Chilli Paste

A Chilli Jam with extraordinary depth of flavours.

This Chilli Jam is more complex and refined that many others. Slow, slow cooking gives it an enduring and lingering natural sweetness which is enhanced with the addition of jaggery.

Although it is called a jam, it is not a spread. It is closer to a Chilli Paste. It is as hot as you can imagine chillies to be, and spread it on your toast at your peril.

Feel free to browse our Chilli recipes here and here. Or you might like to browse Sweet and Savoury Jam recipes here and here. Check out our easy Autumn recipes here and here.

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Quick Stir Fried Vegetables with Red Chilli Paste

Don’t leave those veg in the bottom of the fridge at week’s end. Stir them up into a delicious spicy dish.

When you come to the end of the week and look in the bottom drawers of the fridge, the heart sinks as the left over vegetables for that week sit there patiently. Friday is always a good time to look over the overlooked vegetables, sorting out what will be used over the weekend and what should be used now.

One remedy for the left-over-end-of-week vegetables is a quick stirfry with a chilli paste. It will liven up your Friday no end. I hate anything going to waste. Such dishes are a godsend at the end of a week. Continue reading “Quick Stir Fried Vegetables with Red Chilli Paste”

Green Chilli Kuzhambu | Pacha Milagai | S. Meenakshi Ammal

This is one of Meenakshi Ammal’s hotest dishes.

The Kitchen is a-hum with activity this week. But first things first, a perspiration generating, hot hot dish of green chillies.

Some kuzhambu dishes are like gravies, perfect to eat ladled over rice. This one is a perfect for rice, and very hot, lunch.

Similar recipes include Sodhi.

You might also like How to Make Chilli Paste, Coriander and Chilli Lassi, or Tomato and Chilli Jam.

Browse all of our Chilli recipes. Or explore our Kuzhambu and Sambar recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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How to Make Red and Green Chilli Pastes

A recipe to see you through the winter, or for quick use in The Kitchen.

Chilli Pastes are great, and I love making them for friends and family. It takes about 5 minutes. It also cleans out your sinuses if you are not careful. 🙂

Occasionally I pick 30 or 40 chillies, and they get whizzed in short order into a tangy chilli paste. It’s simple.

Similar recipes include the well known Zhug, and Harissa. Also try Goan Chilli Sauce, Sweet Chilli Sauce, Chilli Jam, and Tomato and Chilli Jam.

You can also see how to make Coriander Paste too. And Ginger-Garlic Paste. Or browse all of the Indian Essentials articles.  See all of our Preserves here and here. Or enjoy our easy Late Autumn dishes.

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Chilli and Coriander Salt Lassi | Indian Yoghurt Drink

Another beautiful lassi, this time with a hint of chilli and green coriander.

A lassi is a yoghurt based Indian drink that cools the effect of hot summers. It is originally from the Punjab and Multan in India and is usually taken with breakfast or lunch. It really is an ancient smoothie, originating around 1000 BCE.

We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here and here.

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Steamed Thai Eggplant and Zucchini with Chilli Paste and Cumquat or Lime

I love this!

My friend Kate recently told me how good steamed Thai eggplants are with a chilli paste. In need of a quick snack while prep’ing for the large dinner on Xmas Day, I threw some in the steamer with left over zucchini, grabbed some chilli paste from the fridge and chopped up some cumquats. I love this!

I can imagine these eggplants served in a row on a narrow white plate, each one on a salad green leaf, ready for eating picking up and putting straight into the mouth. Also in this pic are some steamed betel leaves,  and a pea shoots and chopped cumquats salad.

You might also like to cook Indian Eggplant Fry, another version of Indian Eggplant Fry, or Fragrant Eggplant and Yoghurt. Also try Balinese Sambal Iris.

Browse all of our Eggplant recipes . Explore our Salads here. And be inspired by our Late Summer dishes too.

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Kimchi, my style | Vegetarian Kimchi

It is a special and easy thing to make Kimchi.

It is a special and easy thing to make Kimchi – soaking the vegetables in brine, then mixing them with chilli, garlic, ginger and onion, adding a sweetener to feed the fermentation and add complexity to the flavour.

The final result is a tart, salty, hot pickle with a hint of sweetness that can be eaten on its own, mixed in to dishes such as rice or soup, or cooked into a recipe. I mostly eat it as an accompaniment to a meal, although I have been known to stand at the fridge with a pair of chopsticks and have a mid night or mid afternoon snack.

Try our other kimchi recipe also. Browse all of our pickles here and here, and our Cabbage recipes here and here. Find inspiration in the Spring recipes here and here.

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Tomato and Chilli Jam

A spicy sauce for all kinds of uses.

Welcome to the world of chillies. Where would I be without them? Indeed, lost in the culinary wilderness. A Tomato and Chilli Jam (jam in the loosest sense, more like a thick sauce) is another way to enjoy their wonderful heat, but with a touch of sweetness.

The jam is a great addition to any dish – tonight, for example, a pasta sauce of blended rocket, peas, grilled eggplant with a generous dollop of the Tomato Chilli Jam makes a wonderful, very late, Australia Day supper.

A wonderful accompaniment to dishes, served like a chutney. With dosa or other flatbread. With a stirfried vegetable or tofu dish, stirred into a soup that wants a little more spice, smeared over pizza or farinata.  Spread very thinly on toast and topped with bocconcini, fresh greens and herbs. Over plain rice. In a salad dressing. Drizzled over steamed or baked vegetables.

The possibilities are endless.

Although the recipe specifies fresh red chillies, for a layering of flavours I use 1 dried chilli, 1 red chilli and one green. I find using 3 chillies gives a wonderfully spicy sauce, but if you would like a milder sauce, use 2 chillies.

Are you looking for other Dips and Spreads? Try White Bean, Sage and Roasted Garlic Spread, and Salty, Garlicky Labneh. Ousbacks Roasted Red Pepper and Apple Relish is great too.

You might also like to browse our collection of recipes featuring chillies, and our tomato recipes. We have several tomato pastes and purees for you to try. Or see the things that we make from tomatoes and freeze for winter. Lastly, browse our Early Autumn collection of recipes.

Tomato and Chilli Jam Recipe

Tomato and Chilli Jam

Source : inspired by an old recipe
Cuisine: Italian?
Prep time: 10 mins
Cooking time: 45 mins
Keeps: 2-4 weeks in the fridge, depending how you use it. Unopened jars will keep longer. It can be frozen.

ingredients
1 kg ripe tomatoes
1 clove garlic, finely chopped
1 onion, finely chopped
3 fresh red chillies, finely chopped, or 1 dried and two fresh chillies or to suit your taste
3 – 4 cloves, or medium pinch powdered cloves
1/3 cup (60g – 65g) firmly packed brown sugar or granular jaggery
0.25 cup white-wine vinegar
1 tspn sea salt
black pepper, to taste

method
Combine all ingredients in a large pan, including the salt and pepper. Stir over low heat without boiling until the sugar dissolves. Then bring to the boil and simmer uncovered over a medium-low heat, stirring occasionally for about 45 minutes until the mixture thickens slightly.

If you prefer a smoother sauce, you can blend the mixture using a blender, food processor or immersion blender.

Spoon into sterilised jars. Seal while the mixture is still hot, and store in a cool dark place or the refrigerator. After opening, keep in the fridge.

Enjoy!

Tomato and Chilli Jam

This dish has become a firm favourite in Autumn. A couple of kg of tomatoes take just 45 minutes to turn into Tomato and Chilli Jam, and much of that goes into the freezer. Some is gifted to friends, and some – well, it gets eaten by the spoonful. It also makes a wonderful chutney, tomato chilli sauce, and a spread on toast, topping (for example) some roasted eggplant.

Tomato and Chilli Jam | A Life Time of Cooking

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Pasta all’ Aglio e Olio | The Simplest of Spaghetti Dishes

It must be the simplest dish in the world.

Sometimes the simplest is just the best way of cooking and eating a dish. Elizabeth David, for example, was a great proponent of that style. And it is in the simplest of dishes that we train our palate, noticing slight nuanced differences in taste between, say, this olive oil with that pasta, or a different pasta. Or a different olive oil. I read about a cooking school once where they spend 3 weeks just on potatoes, so that the subtleties of the tastes variations became familiar to the students.

This recipe is the simplest of pasta recipes, and one that you will want to make often. There are no quantities given, you can alter them until you find the ratios that work best for your pasta and your olive oil.

Different versions of this can be found all over Italy – it is a dish that most families enjoy at least once a week – often it is a Monday night supper. We make it with spaghetti.

Are you looking for Pasta recipes? Try making our Home Made Eggless Pasta, and our Home Made Zeffirino Pesto. And try Capunti Pasta with Basil and Tomatoes, Penne with Broad Beans and Ricotta, Fettuccine with Cheese and Pepper, and Orzo Pasta Salad with Spinach and Pine Nuts.

You might also like to read Why we Cook Pasta al dente.

Or browse all of our pasta recipes, and our Italian recipes. Or find inspiration as you explore our Early Autumn recipes.

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