Thanks go to Heather for this much-loved adaptation from the published original.


10-12 fresh red chillies (very finely chopped)
8 red peppers deseeded (very finely chopped)
5 cm/2” piece of fresh ginger (very finely chopped)
10 garlic cloves (very finely chopped)
400 g/14 oz cherry tomatoes
250 ml/9 fl oz red wine vinegar
750 g/1 lb granulated sugar


  • Put all the ingredients into a preserving pan or large saucepan. Set over a low heat and stir until the sugar has dissolved, then increase the heat and bring to the boil.
  • Reduce the heat and simmer, stirring occasionally, for about 45 minutes, until reduced. Increase the heat and continue to cook, stirring frequently, for a further 10-15 minutes, or until thickened.
  • Remove from the heat and leave to cool for 5-10 minutes, then ladle into sterilised jars and cover the tops with waxed discs. Seal with non-metallic lids while hot, then leave to cool before labelling. Store in a cool place. Once opened, store in the refrigerator.