Chilli sauce

Chilli sauce

By
From
The Complete Asian Cookbook
Makes
3 cups
Photographer
Alan Benson

This chilli sauce may be sweet but it still packs a punch, especially if you leave the seeds in the chillies.

Ingredients

Quantity Ingredient
250g fresh red chillies, seeded and chopped
660g sugar
750ml white vinegar
385g sultanas
8 garlic cloves
3 teaspoons salt, or to taste
1 tablespoon fresh ginger, finely grated

Method

  1. Put the chilli in a food processor with just enough of the vinegar to facilitate processing.
  2. Transfer to a large stainless-steel saucepan, add the remaining ingredients and bring to the boil. Reduce the heat to low and simmer until the sultanas and chilli are very soft. Cool, then transfer to a food processor and process to a smooth purée. Pour into sterilised airtight jars and store for up to 6 months.

Note

  • You can use 50 g chilli powder instead of fresh chillies if fresh are unavailable.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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