Makes 400 ml
adjust servings:

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  1. Remove the stem end of the chillies and slice them in half lengthways. Chop them finely by hand or use a small food processor, but do not reduce them to a paste.
  2. In a small pot, place the sugar, 300ml water, rice wine vinegar, garlic and chillies (including the seeds). Over a medium heat, bring the mixture to a boil, stirring to dissolve the sugar, then simmer rapidly on medium-high heat for 15 minutes.
  3. Mix the cornflour with two tablespoons of cold water. Lower the heat and re-stir the cornflour and water mixture as the cornflour tends to settle if prepared in advance.
  4. Add the cornflour and water to the chillies, stir well and simmer for three minutes.
  5. Allow the mixture to cool for a few minutes before bottling; this helps to evenly distribute the chillies through the mixture.
  6. When cool, store in the refrigerator for up to three months.

Test Kitchen Tips: The long, red chillies are generally mild, but they may vary, so as a precautionary measure, when chopping them you may choose to wear disposable gloves. Wash your hands right after handling. When using, remove a portion of sauce from the jar and allow it to come to room temperature. Stir well before serving.

Nutrition Facts

Per serving: 101kcals, 0g fat (0g saturated), 20.2g carbs, 19.2g sugars, 0.2g protein, 0.1g fibre, 0.352g sodium