500g over ripe tomatoes 8 large red chillies 5 garlic cloves 1 tbsp roughly chopped ginger 50ml Thai fish sauce 300g caster sugar (or jam sugar) 100ml rice wine vinegar Method Sweet Chilli Jamuree the tomatoes, chillies, garlic, ginger and Thai fish sauce in a food processor or blender until you have a smooth puree. Place the puree, sugar and vinegar in a large saucepan and slowly bring to the boil, stirring regularly with a wooden spoon. When boiling reduce to a slow simmer and leave to cook for 40-50 minutes. Remove any skum that rises to the top and stir regularly. Remove from the heat and pour into sterilised jars, when at room temperature store in the refigerator until ready to use.