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Chilli Marmalad (Chilli Marmalade)

Chilli Marmalade is a traditional South African recipe for a chilli-based preserve incorporating limes that can be used as a condiment or even a breakfast spread. The full recipe is presented here and I hope you enjoy this classic South African version of Chilli Marmalade.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Additional Time:

(+1 hour softening)

Makes:

2 small jars

Rating:

Tags : Chilli RecipesSpice RecipesSouth-africa Recipes

This recipe is based on a South African original and the tart hot marmalade is excellent on toast for breakfast. It also makes a great accompaniment to cold meats and hams if you want something a little different from the usual mustards.

I first obtained this recipe in the early 90s and I’ve been making it regularly ever since. Oddly enough, I haven’t made it since coming to South Africa. This year, after the rains the chillies in my garden are producing a glut. So, I thought I would make this again.

As I had plenty of peppadew (a flavoursome sweet and spicy round pepper) I omitted the bell pepper from the recipe below (the peppadew, also known as pimento, peppers have a much better flavour profile). My red chillies were a mix of cayenne, jalapeño and peri-peri along with the peppadews.

Ingredients:

500g caster sugar
480ml water
juice of 1 lemon
rind of 1 lime (rind peeled in strips and finely shredded)
juice of 2 limes
250g fresh red chillies (preferably a mix of serrano, jalapeño and pimento) seeded, ribbed and finely shredded
½ red bell pepper de-seeded and finely chopped
2 cloves garlic puréed
2cm piece of ginger, grated
1 stick lemongrass, bruised

Method:

Place the sugar and water in a non-aluminium saucepan, stir to dissolve the sugar, then add the lemongrass. Bring to the boil; turn off the heat and allow to infuse for at least 1 hour. Meanwhile, add the lemon juice, lime juice, garlic and ginger together. Place the shredded lime peel in a small bowl and add the juice mixture to it. Allow this to soften the peel for at least an hour.

Remove the lemongrass from the sugar mixture and add the peel and liquid along with the chilli and the red pepper. Bring the mixture to the boil slowly, brushing sides of pan regularly to keep syrup from the sides.

Simmer the mixture until it thickens and the chillies become translucent then remove from the heat, allow to cool a little and bottle into sterilized jars whilst still fairly hot. In effect this is a true marmalade and will keep for several months.