Sweet Chili Sauce

Ingredients for 1 servings:

• 2 chili peppers
• 2 garlic cloves
• 7 g ginger
• 150 ml water
• 35 g tomato paste
• 5 tsp brown sugar
• Rapeseed oil or sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely chop the chili peppers, garlic, and ginger. The finer the chop, the thicker the sauce will be. Heat rapeseed or sunflower oil in a small saucepan over medium heat and briefly sauté the chili peppers, garlic, and ginger. Add the tomato paste, stir in a splash of water, and continue sautéing. Add the sugar, let it caramelize briefly, and then deglaze with the remaining water. Reduce the liquid over low heat until the desired consistency is reached. While still hot, pour into hot, washed jars, screw on the lid, and cover with a towel. The ingredients make about 2-3 smaller jars. I use regular jars with screw-on lids (twist-off jars) for preserving, which I save from jam or mustard, for example, and wash in the dishwasher. The slower the jars cool down, the longer the chutney will keep.