Ingredients Condiments Jams Tamarind-Chile Jam 5.0 (1) 1 Review "Move over tomato ketchup, barbecue sauce, and mayonnaise," says cookbook author and recipe developer Lara Lee. "There's a new condiment-that-goes-with-everything in town!" Meet Tamarind-Chile Jam, a one-pot wonder that is sweet, spicy, sour, sharp, tangy, and pungent all at once. Savory, funky fish sauce balances the fruity sourness of the tamarind, while long red chiles add a pleasantly strong piquancy to this thick and sticky jam. Its uses are endless; spread it on a sandwich, serve it alongside sausage rolls, dollop it over eggs, dunk sweet potato wedges into it, or use it as a condiment for meat, chicken, or fish. For those who are heat adverse, seed the chiles before adding them for a milder jam. Use a wide, deep saucepan for faster reduction time—be careful of splattering jam—and take the pot off the heat as soon as the jam has reduced to 1 1/2 cups; it will continue to thicken as it cools. By Lara Lee Lara Lee Londoner Lara Lee is an Indonesian-Australian chef, food writer, and co-founder of the events catering company Kiwi & Roo. The New York Times named her debut book Coconut & Sambal one of the best cookbooks of fall 2020. Lara contributes to The New York Times, Bon Appetit, Food52, Food & Wine, The Guardian, and Waitrose, among others. Food & Wine's Editorial Guidelines Published on April 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Lydia Pursell Active Time: 20 mins Total Time: 2 hrs 10 mins Yield: Makes about 1 1/2 cups Ingredients 1 pound tomatoes (about 3 medium tomatoes), cored and quartered 3 to 4 fresh red chiles (about 2 ounces) (unseeded), stemmed and roughly chopped (about 1/3 cup) 1 ½ tablespoons roughly chopped peeled fresh ginger 4 medium garlic cloves, roughly chopped (about 4 teaspoons) 1 ¼ cups superfine sugar 3 tablespoons plus 1 teaspoon Tamarind Water (see Note), divided 3 tablespoons red wine vinegar 1 tablespoon plus 2 teaspoons fish sauce 1 whole star anise, toasted Directions Pulse tomatoes, chiles, ginger, and garlic in a food processor until finely chopped and well combined, about 8 pulses. Transfer mixture to a medium saucepan. Stir in sugar, 3 tablespoons tamarind water, vinegar, fish sauce, and star anise. Bring to a boil over medium-high, stirring constantly to dissolve sugar. Reduce heat to medium-low; simmer, uncovered, stirring occasionally to prevent scorching, until jam is thickened and reduced to about 1 1/2 cups, 1 hour to 1 hour and 15 minutes. Remove mixture from heat; stir in remaining 1 teaspoon tamarind water. Let cool to room temperature, about 1 hour. Note Associated Recipe: Tamarind Water Make Ahead Store jam in an airtight container in refrigerator up to 1 month. Rate it Print