My Style Sweet Chilli Sauce

Blitz chili, garlic, ginger, herbs, lime juice and zest in a food processor until finely chopped.

Bring water, vinegar, sugar and fish sauce to the boil. Add the chili mix and boil for 10-15 minutes, or until slightly thickened. Mix pectin/gelatin with a little cold water and add to the pot, simmer another 5 minutes.

Bottle into hot jars, cover with lids while still hot and invert bottles until cool. Refrigerate any unsealed jars and use those first.

If your chilies are too hot, they can be substituted partly with red capsicum/bell peppers to reduce the heat factor.

Delicious served over soft cream cheese as a dip.