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Macadamia chilli jam

Macadamia chilli jam

Macadamia chilli jam recipe. Make a batch and add to soups, pasta, sandwiches - anything to add extra flavour and zing.


1-2 tablespoons oil 

1 medium brown onion, sliced

1 small red capsicum, halved, de-seeded, flesh removed, finely sliced

3 long red chillies

1 tablespoon dried crushed chilli

5 cloves garlic, crushed

5cm piece of ginger, peeled and grated

2 tablespoons fish sauce

2 tablespoons brown sugar (or to taste)

2 tablespoons lime juice

½ cup roasted macadamias

Heat oil in a heavy based frying pan over medium heat. Add onion, capsicum, chilli, garlic and ginger and cook for 5 minutes, stirring occasionally. Reduce heat to low and cook, stirring occasionally until mixture is golden and soft, about 15 minutes.

Add fish sauce, brown sugar and lime juice and cook for a further 3-4 minutes. Adjust the flavour by adding a little more fish sauce, lime and sugar to your taste, adding only a little at a time.

Stir through the roasted macadamias and allow to stand so the macadamias absorb the flavour and the mixture cools, about 15 minutes.

Place the mixture in the bowl of a food processor and process until mixture forms a paste. 

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