250g (9oz) large red chillies, deseeded, if desired, and chopped
3 cups sugar
3 1/2 cups vinegar
1 tablespoon grated fresh green ginger
10 garlic cloves, peeled and crushed
1 teaspoon salt
Place all ingredients in a meduim saucepan. Bring to the boil, stirring until sugar dissolves, reduce heat and cook over meduim heat for 30 minutes or until the sauce has thickened slightly. Allow to stand for 10 minutes, then pour into sterilised jars and seal. Store in a cool, dry and dark place for up to 2 years.