Sometimes, when we’re wondering what’s sabotaging our best healthy intensions, the culprit is condiments. That tiny spattering of sauce or store bought salsa can be so loaded with sugar and salt it’s not really worth the healthy payoff for that little bit of added taste. But, if made yourself, sauces, jams and pastes can give your meals a super hit of added nourishing goodness. This Chilli Chia Jam recipe courtesy of The Fresh Ginger, packed with omega 3 and antioxidant carotenoids, not only fulfils its role in that department, it’s also a great way to use up and ageing capsicums in the vegetable crisper.
Makes a 300g jar
Gluten-free, Vegan (if using maple syrup), Refined-sugar free
- 120g standard red chillies
- 330g red, yellow or orange sweet capsicums
- 4 tbsp apple cider vinegar
- 3 1/2 tbsp maple syrup or honey
- 1 tbsp ground coriander
- pinch of sea or Himalayan salt
- 1 ½ tbsp chia seeds
1. Remove the stalks and tops of all the capsicums. Deseed the sweet capsicums and remove any membrane. For the chillies, keep the seeds in if you have a fiery palate. If you have milder tastes, remove them (I like to keep about half the seeds). Roughly chop the capsicums and wash your hands with dish soap to avoid chilli burn.
2. In a food processor, blitz the chillies to fine consistency. Then add the sweet capsicums and do the same.
3. Transfer the capsicums/ chilli mix and any juices to a saucepan. Add the apple cider vinegar, maple syrup or honey and ground coriander. Bring the mix to a boil and then reduce to a medium heat. Simmer for about 15-18 minutes, stirring occasionally. Season with a pinch of salt and remove from the heat.
4. Stir in the chia seeds and spoon the mixture into a clean jar to refrigerate. The seeds will absorb any moisture and become gel-like as the flavour deepens.
With kale stir-fries, eggs, crackers, everything.