New from Tracklements – Green Chilli Jam

by Hot Juan on October 24, 2011 · 0 comments

in Product Reviews

Tracklements Green Chilli Jam

Tracklements Green Chilli Jam

Trackelments original Chilli Jam (The Red version) is now 10 years old, I don’t know how many jars we have used over the years, at one time it was the only chilli jam we could find.

Well to celebrate they have launched a new version make this time with green Fresno chillies and green peppers, it is about the same consistency with the same percentage of Chillies, but this has a more Far Eastern influence with Ginger, Coriander and a wheat and therefore gluten free soy sauce called Tamari.

On opening the jar it smells very fresh and looks thick, sticky and chunky, the flavour is nothing like the original jam, the new jam is far a more complex flavour, while the other is sweet and warming, this is warming but with the added over tones from the Ginger and Coriander.

Ingredients: Raw Cane Sugar, Green Chillies (19%), Green Peppers, Vinegar, Onions, Ginger, Coriander, Garlic, Tamari, Lemon Juice, Lime Juice, Salt.

Jar kindly provided by Tracklements

This is not a hot chilli product, and I have eaten 1/2 a jar just  doing this review and I am enjoying every spoon full, while the original red Chilli Jam scored an 8/10 for flavour, having tasted this one, I think I have to give it a 9/10 the original is sweeter and more a dipping product, this I would be happy to eat on it own.

This is a great product from one of the larger producers, while still hand-made you can get Tracklements products via their excellent network of stockists

They have provided us with a nice looking recipe for Salmon Fishcakes which you will find below.


Salmon Fishcakes with Green Chilli Jam


  • 1/2 Jar Tracklements Green Chilli Jam
  • 600g Boneless, Skinless Salmon Filits, Cut into chunks
  • 1 tbsp Red Curry Paste
  • Thumb-sized piece Fresh Root Ginger, Peeled and grated
  • 1 tsp Soy Sauce
  • 1/2 Bunch Coriander Leaves, Chopped
  • A little Vegetable Oil for frying

Cooking Directions

  1. Put the Salmon into a food processor with the curry paste, Ginger, Soy Sauce and chopped Coriander.
  2. Pulse until roughly minced.
  3. Tip out the mix ans shape into 4 burgers.
  4. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, until crisp and cooked through.
  5. Meanwhile, heat the green Chilli Jam over a low heat and pour over the fishcakes or serve on the side as a dipping sauce.

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