500g green peppers, deseeded
300g cored apples, cut into quarters
50g fresh ginger, peeled and roughly chopped
125g onions, roughly chopped
20g garlic, sliced
2 green chillies, thinly sliced into rounds
175ml cider vinegar
75ml fish sauce (nam pla)
250g white sugar
Blitz the peppers, apples, ginger and onions in a food processor to achieve a rough paste. Tip into a heavy-bottomed pan and add all the remaining ingredients. Bring to the boil, skim off any foam that has risen to the surface, then reduce the heat to a gentle simmer. Cook, stirring frequently for 40 minutes or until a jammy consisitency has been reached. Place in an airtight container, (could be a jam jar?), and store in your fridge.
Goes with just about anything!
adapted from “The Modern Pantry” by Anna Hensen, Ebury Press 2011