This is a painful gluten free recipe to share. Painful as I have closely guarded it’s secret for many years. The hours spent guessing what’s in it. The threats I’ve received when I won’t tell. But the honest truth is that I often go free-style on this recipe as I run out of one or another ingredient and put a bit more of that in, or substitute something entirely, and I am never quite sure what I’ve done. So here is the original, but feel free to free-style it to suit your own cupboard and tastes.
Gluten Free Sweet Chilli Sauce Recipe
Keeps forever, and makes a great gift if you put it in a jazzy bottle and print your own labels.
100g fresh chillies, washed and topped – best get them in a ethnic shop otherwise buying this volume will cost a fortune.
1tsp grated ginger root300ml white vinegar
3 cloves garlic, peeled and chopped1 tsp salt
1 cup sugar120g sultanas (or raisins or dates)
Before you start, remove all pets and small children from the room and open the windows – this one makes your eyes water!
Add all the ingredients to a thick bottomed pan and bring slowly to the boil, stirring continuously so that nothing sticks and burns. Turn down the heat and simmer gently for about 40 minutes or so, until the chillies are soft. Leave to cool slightly for 10 minutes, then puree with a hand-blender. Put the chilli sauce in clean bottles or jars and store for at least 6 weeks before using.
Providing you’ve used a clean jar with a good seal, this world-beating gluten free sweet chilli sauce really does keep for a long time. I’m currently hosting a 2003 vintage in the cupboard, and will be cracking it open soon. I know it’s going to be a treat!