Instead of chopping the chillies, grating the ginger and crushing the garlic in this recipe, place these 3 ingredients roughly chopped into a
food processor and process until finely chopped. In this case, you will need a 3cm piece of ginger, peeled. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 250g large red chillies, chopped – deseeded if desired

  • 1 tbsp grated green ginger

  • 10 cloves garlic, peeled and crushed

  • 3 cups sugar

  • 3½ cups vinegar

  • 2 tsp salt

  • 3 tsp cornflour mixed to a paste with

  • 2 tbsp extra vinegar


  • 1.

    Place all ingredients in a medium saucepan .

  • 2.

    Bring to the boil, stirring, then cook over medium heat for 30 minutes. If needed, thicken with some or all of the cornflour paste and cook, stirring constantly, for 2 minutes more.

  • 3.

    Allow to stand for 10 minutes, then pour into sterilised jars and seal immediately.

  • 4.

    The sauce will keep for 12 months or more, stored in a cool, dry dark place.

  • 5.

    Makes approx. 750ml

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 328kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 79g
  • Sugar 76g
  • Sodium 475mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
Posted by PennyMReport
I've made this a few times now and it's always nice and easy. I add some bashed lemon grass stalks and some lime leaves while it cooks then take them out before bottling.
Thanks Sally W