Thai Sweet Chili Sauce - cooking recipe

Ingredients

2 ounces fresh red chilies, roughly chopped (remove seeds if less heat is desired)
3/4 cup sugar
1 cup white vinegar
4 ounces sultanas, chopped (white raisins)
1 -2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2 - 1 teaspoon salt (to taste)

Preparation

Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
Do not be concerned if the chili seeds remain whole.
Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
When cool, puree until almost smooth.
Pour into a suitably sized sterilised bottle and seal.