Chilli, Garlic and Ginger Sauce

A community recipe by JulieHock

Not tested or verified by Nigella.com

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Introduction

A mixture which when stored in the fridge keeps very well.

Ingredients

Serves: 1

Metric Cups

garlic
fresh ginger
chilli (the hot ones)
sugar
vinegar

garlic
fresh gingerroot
chile (the hot ones)
sugar
vinegar

Method

Chilli, Garlic and Ginger Sauce is a community recipe submitted by JulieHock and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Chop the chillies, garlic and ginger fairly finely, I use the buzz thing on my little krups machine, but don't let everything get too sloshy - it should be in pieces.

Add to the pan, then add about half a cup of sugar (you can add more if necessary) and about half to 3/4 cup of vinegar. (if too acidic then add a bit of water).

Bring to the boil and allow to simmer until the garlic etc. are softened.

Ladle into clean jars and keep in the fridge to give punch to most dishes....

Chop the chillies, garlic and ginger fairly finely, I use the buzz thing on my little krups machine, but don't let everything get too sloshy - it should be in pieces.

Add to the pan, then add about half a cup of sugar (you can add more if necessary) and about half to 3/4 cup of vinegar. (if too acidic then add a bit of water).

Bring to the boil and allow to simmer until the garlic etc. are softened.

Ladle into clean jars and keep in the fridge to give punch to most dishes....