Drizzle on steamed fish or serve alongside roasted chicken, grilled pork skewers or duck. Love cheese? This condiment is your new best friend!
- 4 cloves garlic, roughly chopped
- 2 tsp sea salt flakes
- 10 fresh long red chillies, roughly chopped, seeds left in
- 4 baby chilli, roughly chopped, seeds left in
- 350 g caster sugar
- 320 ml red wine vinegar
- 2 tsp celery seeds
- 2 tsp ground white pepper
- 4 eschalots, peeled, finely sliced
- 2 cinnamon sticks
- 300 g blueberries
- 2 tsp fish sauce
- Put garlic and salt in a large mortar and pestle. Pound to form a paste. Add all chillies and pound again to a rough paste. (You can also do this in a food processor).
- Tip garlic mixture into a medium saucepan along with caster sugar, red wine vinegar, celery seeds, white pepper, eschalots, cinnamon sticks and blueberries.
- Put pan over a medium heat and simmer for 20–25 minutes or until sauce starts to thicken just a little. The volume will reduce considerably. Don’t let it go too far or it will be too thick. Add fish sauce and simmer for 1 minute. Discard cinnamon sticks. Pour into a clean jar and set aside to cool. Serve.
Keep the blueberry chilli sauce in the fridge for up to a month. If you want to give it a bit of a Thai twist, just add the juice of 1-2 limes and a handful of fresh coriander leaves.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.1 g|
|Total carbohydrates||106.2 g|
|- Sugars||99.5 g|
|Dietary fibre||4.7 g|