Chilli Chadon Beni Jam

Chilli Chadon Beni Jam

This sweet and spicy jam is everything! Really rich, deep flavour and tastes good on a variety of foods. I make a new jar every few weeks because I really throw it in so many different dishes!


  • 8 chillis (I removed seeds, you can leave for more heat if you want)
  • 1/2 red onion
  • 1/2 cup Chadon Beni, loosely packed chopped
  • 1/4 cup Green Onion, loosely packed chopped
  • 2 Tbsp Ginger
  • 4 cloves garlic
  • 1/4 cup rice wine vinegar
  • 2 Tbsp Chilli Oilย (You can sub for canola, coconut or any other chili oil)
  • 1/4 cup brown sugar


  1. chop 3/4 of chillis, onion, chadon beni, green onion, ginger and garlic in food processor, when minced, add the remaining of these ingredients and chop for small pieces (this helps to have a chunky jam, you can process all at once for a smoother jam)
  2. Heat oil in pan to medium heat and add process mixture, cook until caremelized (about 8 minutes).
  3. Add vinegar and brown sugar and stir to combine, for about 5 minutes (jam will start thickening and will get thicker on cooling)
  4. Store in fridge for 2-3 weeks (coconut oil will make it solidify, so scoop into hot foods, pan or melt in microwave!


Uses –ย Mix equal parts soy sauce and jam and toss hot potstickers, wantons or drumplings! On sandwiches for a spicy sweet condiment, I love it over fried fish. Use it to cook vegetables or a marinade (great on braised meat!)


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