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Recipe for family meals :

Chilli Jelly

This recipe is published with the permission of Manju Malhi from her book 'Brit Spice'. Manju first made her mark on the BBC 2 'Food & Drink' show in 1999, beating hundreds of other competitors to secure a guest cookery slot. And she hasn't looked back. After the success of her 2001 TV series 'Simply Indian', she has now published her first book.

Manju's upbringing in the Indian community of Middlesex strongly influences her cooking style, yet she has given a modern twist to traditional methods to produce a 'Brit Indi' style of food. She has developed an unusual yet easy cuisine, simplifying complicated Indian dishes without the need for use of countless spices. Many of the recipes have their roots in recipes handed down from her mother.

Every dish in 'Brit Spice' is accessible, easy to follow and quick to make, using ingredients that are readily available nationwide. Her fresh approach makes Indian cookery a pleasure - not a daunting challenge - with consistently delicious results.

To visit Manju's Brit Spice web site <click here>

"I enjoy this jelly with pizza or chips. It's an unusual combination of sweet and spicy. I even spread it on toast. The inspiration behind it is south-west American and Mexican cooking".


5 green chillies, seeded and finely chopped
5 red chillies, seeded and finely chopped
50 g / 2 oz caster sugar
3 tbsp lemon juice
100 ml / 4 fl oz Certo / liquid pectin

  • Take a heavy-based saucepan and put in the chillies, sugar and lemon juice. Heat slowly until the sugar has dissolved, stiring from time to time. Then bring it rapidly to the boil and let it boil for 2 minutes.
  • Remove the pan from the heat and stir in the pectin. Allow it to cool a little and stir the jelly to prevent the chillies floating to the top. The consistency should be runny.
  • Pour it into a sterilized jar and cover. The jelly will keep in the fridge for 2 to 3 months.

Present the jelly as a special gift to someone who likes it hot!

Serves 2

Manju Malhi
Recipe from Brit Spice

©Manju Malhi 2002