Sweet Chilli Sauce

• 500 ml white vinegar
• 250 ml water
• 750 g

Heat the vinegar, water and sugar in a wide-based saucepan to boiling point. Add the remaining ingredients and simmer for 20-25 minutes until reduced by half - the mixture should coat the back of a spoon. Cool and store in a sealed container in the refrigerator for up to a month.