Recipe by Daydream
A versatile sweet and spicy condiment that can be added to Asian stir-fries, used as a dipping sauce or marinade, or as an accompaniment to any type of fritter or barbecued food. This is adapted from a recipe by Charmaine Solomon.
Top Review by Sydney Mike
One of the things I like about making sauces like this in my own kitchen is that I have control over the 'heat' ~ When making this recipe I did cut back (by almost half) on the amount of red chilies, but other than that, the ingredient amounts were followed! Initially I used this as a marinade for chicken breasts, but as definitely interested in adding it to my finger food counter as a dipping sauce! Absolutely wonderful! [Made & reviewed in Healthy Choices ABC tag]
- 2 ounces fresh red chilies, roughly chopped (remove seeds if less heat is desired)
- 3⁄4 cup sugar
- 1 cup white vinegar
- 4 ounces sultanas, chopped (white raisins)
- 1 -2 clove garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1⁄2-1 teaspoon salt (to taste)
Directions See How It's Made
- Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
- Do not be concerned if the chili seeds remain whole.
- Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
- Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
- When cool, puree until almost smooth.
- Pour into a suitably sized sterilised bottle and seal.