Name: Chilli Jam - Wadhwani Marcha no Jam recipe by Sheetal Bhatt at BetterButter
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Ingredients: 10 - Red Chillies ( Bhavnagri Marcha); 1/2 cup - sugar (normal white sugar); 2 tablespoons Lemon juice; A pinch of salt

ABOUT Chilli Jam - Wadhwani Marcha no Jam RECIPE

The Saurastra region of Gujarat cultivates this particular variety of chilli-pepper during winters. The red, full bodied, a little mellow and little hot Wadwani Marcha (wadhwan being the region where they are grown the most). I am sure other regions of India too have similar variety of chilli-pepper. We use these chillies to make simple and fresh pickle using lots of split mustard seeds, salt and oil. The rural population also sun dry them as use as a regular chilli powder. I have liked this family recipe of turning the chillies in Jam with right balance of sweet-spice-sourness added to it. I believe that when the produce is at its best when it is seasonal and local and the less you do to it the better it is. The chilli is the hero ingredient of this dish and stands out to be one with minimal cooking. This particular Jam does not stay for long, so make small batch and make repeatedly during the season. Serve it with flat breads, Slater it on sour dough toast or on a cheese platter. It is sure going to wow your guests.

Instructions

Take half a cup of granulated sugar and powder it in a dry grinder.
Wash the chillies, stem and deseed them.
Roughly chop the deseeded chillies and grind them to a paste.
Put a heavy bottom saucepan on high flame.
Add the chilli paste, powdered sugar, lemon juice and salt.
Cook the mixture on a high flame, stirring continuously for about 5-7 minutes.
Once the moisture has evaporated and the cooked mixture coats the back of the spoon consider it done.
Turn off the flame and allow the Chilli Jam to cool completely before transferring it to a glass jar.
Enjoy with bread or any flat breads, as an accompaniment to cheese platter or serve as a dip.

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