5 bird’s eye chillies, halved
1 red long red chilli, halved, deseeded and finely sliced
5 cloves garlic, finely chopped
3 Tbsp olive oil
6 medium brown onions, halved, thinly sliced
5cm piece fresh ginger, peeled, finely grated
½ cup Chelsea Jam Setting Sugar
½ cup rice wine vinegar
1 Tbsp lime juice
1 Tbsp fish sauce

1. Place bird's eye and long red chillies, along with garlic in a dry pan and cook over a medium heat for 5 minutes or until chilli skins blacken. Finely chop birds eye chillies, set aside mixture on a plate (for a milder spice level, reduce to 3 bird’s eye chillies.)

2. Heat oil in a heavy-based saucepan over low heat. Cook onion, covering with lid, stirring occasionally for 45 minutes or until soft. Increase heat to medium. Add garlic and chilli mixture, and ginger. Cook, stirring occasionally for 25 minutes or until onion is pale golden.

3. Add jam setting sugar, vinegar, lime juice and fish sauce. Stir for 1 minute or until sugar has dissolved. Bring to the boil and boil rapidly for 2 minutes or until mixture has thickened and caramelised.

4. Spoon the hot jam into hot sterilised jars and screw on the lid to seal. Store in fridge for up to 3 weeks. Use within 3 days after opening.

Makes 2 x 200ml jars.