Lilli Pilly Sweet Chilli Sauce

Not a super sweet chilli sauce

Lilli Pilly Sweet Chilli Sauce

• 2 cups of Lilli Pilli liquid (equal parts lilli pilli fruit and water, maybe less water – just enough to cover by a cm or 2), boiled until the fruit is soft and colourless – strained)

• 1 cup sugar

• ½ C rice vinegar

• ½ C coconut vinegar

• Juice of 2 large limes (to taste) or use 1 tablespoon of tamarind paste)

• 6 tablespoons fish sauce

• 2 tablespoons tamari

• 3 long dried chillies (arbol) or 1.5 tablespoons of chilli flakes – for depth

• 1 tablespoon of Korean chilli flakes or Kashmiri chilli flakes (optional, more for colour and it’s not super spicy)

• 5-6 fresh, birds-eye chillies – this is for heat

• 8-10 cloves of crushed garlic about two generous tablespoons of crushed garlic paste

• 1 heaped tablespoon ginger

• 2 tablespoons chilli paste (sambal oelek) – to taste

• 5 teaspoons cornflour in 3 tablespoons of cold water

Instructions

1. Dissolve sugar in lilli pilly water of medium, high heat. Gentle boil for a few minutes and remove any scum that might come to the surface.

2. Add remaining ingredients and simmer for at least half an hour for flavours to infuse and develop. Also to reduce a little.