Recipe by Karen Morrison
• 130g Red chillies – remove seeds for a milder flavour
• 4 cloves Garlic – peeled
• 3cm Fresh ginger
• 380ml Sugar
• 380ml White vinegar
• 500ml Sterilised Jars
Place garlic, chillies and ginger into the TM Bowl and chop for 15 seconds on Speed 8.
Remove lid, scrape down sides, replace lid and chop on for 8 seconds, Speed 8
Add the sugar and vinegar, and cook for 45 minutes, 90°C, Speed soft – remove Measuring Cup.
Remove Lid and cool for 10 minutes.
Replace lid and puree on speed 9 for 45 seconds
Scrape sides down and reheat for 2. 5 minutes, 90°C Speed Soft.
Allow sauce to cool to room temperature, stir just before pouring into sterilised jars and seal.
Once opened, store in the fridge.
Makes approx 2 cups