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Method Prep:20min › Cook:12min › Ready in:32min
Blitz the chillies and peppers, garlic and ginger in a processor until still a little bit chunky.
Dissolve the sugar in the vinegar over a low heat. Add the blitzed mix and stir until boiling rapidly then continue to boil for bout 12 minutes until getting thick and gloopy.
Allow to cool then use a funnel to fill sterilised glass jam or kilner jars. Keeps very well but fridge it once it's opened
This can all be done on high in a microwave. I always wear plastic gloves when making this. Do not risk it without! If it's thicker than you want, stir in some runny honey to thin it and make it a really sweet chilli 'jam'. Hope you enjoy!
I've used red wine vinegar in the past but my husband uses cider vinegar-prolific here in Brittany.