Put the sultanas, garlic, chillies, vinegar and tomatoes (with their liquid) in a saucepan with the sunflower oil. Bring to the boil, lower the heat and simmer gently for 15 minutes.
Add the tomato ketchup, simmer for another 5 minutes, then transfer to a food processor. Season with the salt and pepper, and whiz to a purée.
Taste and adjust the seasoning if desired. If it is not fiery enough, add some Tabasco or other chilli sauce then leave to cool before serving.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.