It’s that pickling time of year again folks! Last year I wasn’t able to head out to Sydney Markets like I normally do as I was heavily pregnant although I still managed to knock out this delicious tomato and tamarind chutney before I popped.
But this year, I am totally back on with this sweet green chilli sauce (which is really yum and actually perfect for the novice preserver), a new take on a tomato relish and also two types of pickles. Win!
This sweet chilli sauce is similar to the bought red stuff but so much better as it has no additives and packs a really nice level of heat. Try it as a dipping sauce for rice paper rolls or dumplings or drizzle it over sweet potato wedges or fried brown rice.
- 6 cups white sugar
- 6 cups white wine vinegar
- 600g fresh green jalapenos (I had a few red ones in there too which is totally fine), stalks trimmed
- 10 cloves garlic, peeled
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon table salt
- Combine sugar and vinegar in a large, heavy-based saucepan over medium heat. Stir to dissolve sugar.
- Meanwhile, place the jalapenos in a food processor with the garlic, ginger and salt. Process until finely chopped. Add to the sugar syrup.
- Bring to the boil. Cook for 1 hour, stirring occasionally, until thickened and syrupy.
- Pour into hot sterilised bottles. Allow to cool before labeling.
- For a different variation, throw in a tablespoon or two of cumin seeds when processing the chillies.
Liked this recipe? Why don’t you also try my smoky green pepper jam?
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