Like all chilli products, adjust the heat level to your own liking by upping or lowering the amount - or type - of chillies you use in it. I used Birds Eye chillies and it was lovely - but way too hot for the kids ;-) I'm waiting for my Jalapeno chillies to grow and fruit this year before I make my next batch - yum.
Ingredients
6 fresh red chillies, finely chopped
1 tsp cayenne pepper (or chilli powder)
3 cups sugar
375ml (about 12 ounces) vinegar
2 tsp ground cumin
4 cloves garlic, crushed
2 tsp grated ginger
1 tbsp tomato paste
250g or ½ pound sultanas or raisins
Method
1. Place all ingredients in a saucepan, bring to the boil then simmer 30-40 minutes until the sultanas are very soft.
2. Cool, and process in a blender or use a stick blender.
3. Bring the mixture back to boiling for 5 minutes and pour into hot, sterilised bottles and seal, or process in a waterbath according to the manufacturers instructions.
Store in a cool, dry place. Makes around 3 cups.
Cheers,
5 comments:
This recipe sounds delicious, thank you for sharing it.
One thing I would comment is this: this recipe should REALLY be water-bathed before putting it on the shelf! You're putting a cooled product in a hot jar. Yes, it seals, but sealing IS NOT the same as "canning" something.
Sealing is when the center pings and that will happen any time there is a temperature inversion between jar and lid that causes a vacuum to exist.
Canning is when you kill the bacteria in the food AND the jar. The sealing of the jar is just to prevent any bacteria from re-entering the jar. Cooling the food a bit to process it and then putting it into the bottle gives plenty of time for bacteria to enter into this process.
As we have become more aware of food safety issues practices change. Some of the old folks around here still water-bath green beans, but it's not an acceptable process any more. Too many jars were found to contain dangerous bacteria.
Thought you might want to know this.
Thank you Darlene, I missed that as I always process it with a stick blender when hot; I have amended the recipe.
Julie
Why use chilli powder and not just more chillies? (It's just I have loads of chillies, but no powder...)
Hi Reyna,
Another reason why I shouldn't type when I am tired - I actually use cayenne pepper, not chilli powder, as it gives a more mellow, rounded flavour, if that makes sense? Having said that, just use your chillies as is (you probably have already LOL).
Cheers, Julie
Just found your blog - *love* this recipe as my chilli bush is overflowing atm!
Just a quick question as I've never done preserves before - is there a specific vinegar that I need to use??
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