- 140 grams fresh chillies, Halved, seeds removed
- 540 grams white sugar
- 920 grams white vinegar
- 350 grams sultanas
- 8 cloves fresh garlic
- 3 level teaspoons salt
- 30 grams fresh ginger
Put garlic, ginger and mince on Speed 5 for 5 seconds, scrape down bowl
Add all the rest of the ingredients to bowl, and cook on 100 degrees 20 minutes, on Speed 2 . Set steaming basket on top of lid, to reduce fluid. Slowly blend sauce, on Speed 9 for 1 min -- you may have to do this a second time till required thickness is accomplished. Bottle in clean, hot bottles or jars.
I have used 2 cups of sliced chillies for this recipe -- if you do not like it HOT, in chilli warmth, scrape all the seeds from the chilli as you slice them open, or only add a few seeds. You also may substitute 1 cup of sliced capscium instead of 1 cup of Chilli. Depending on what type of chilli you use, the warmth may vary, so you can cool the chilli warmth by adding additional capscium to this recipe. If you do any additions, you will have to reboil the mixture and then blend.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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