Ingredients
Have Ready:
- 6-8 Fresh red chillies
- 175 g vinegar
- 175 g water
- 350g sugar
- 1 clove garlic, (husk removed)
- 1 tbsp salt
- 1 cm Cube fresh peeled ginger
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Remove seeds from 3/4 of the chillies, (leave the other 2 or 3 whole) and throw seeds away.
- Place seeded and unseeded chillies plus all the remaining ingredients into the bowl.
- Chop 6 sec / speed 7
- cook for 25min / 100°c / speed 2.5 with basket on top not mc.
- Pour into strilized bottles and seal. Properly sealed will last 18 months in the cupboard.
To make:
Tip
You can use equivelent dry chillies if you don't have fresh, just cook an extra 2 min, and you might need to chop another couple of seconds.
You can also add more or less chillies and/or seeds to your own taste.
Sauce will thicken a little on cooling
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Excellent sauce.
Tastes great! I found chillies in my freezer so I used three large chillies (mild) for the colour and then 3 small hot chillis for the heat. I did not remove any seeds at all. I reduced liquid to 155g of vinegar and 135g of water and it was still a bit runny but tastes delicious and just like the real thing! The texture doesn't matter a great deal to me, so I'm happy.
Great recipe, I also only added 100gms of water & 100gms vinegar. I also added more garlic 🤪
will definitely double recipe next time.
thxs for sharing
Great recipe, I did do as Lyn Baker had suggested and it was perfect.
mandyjcav: 50 gm of each in total. ie only 100gm of liquid.
Lyn Baker, When you say you used 50 g of water and vinegar - did you mean 50g less of each or you only used 50g of each
Thanks for the heads-up everyone. I used 50gm each of water and vinegar and cooked for 40 minutes and it has perfect consistency. I used 2 whole chillis and 6 with seeds removed. Just a tad hot, but delish! (My chillis had been frozen so perhaps that could have made a difference to the heat?)
24 hours on and I discovered that the sauce, on cooling, has become quite stiff. Perhaps try 100gm each of vinegar and water.
What a great sauce. Like other comments very very runny. Going to try next time with less liquid either by 50g of just water or 25g of both water and vinegar. If too thick can add more liquid back in. Will post on next try.
Taste so good but very runny
omg I love this
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