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De-seed the chillis. Place all ingredients, except the sugar, in a blender and grind to a thick paste.
Place the sugar and the paste into a saucepan. Bring to the boil and simmer until the sauce is glistening.
It is similar to jam making, except the sauce should be a little thinner. Take it off the heat and let it cool. Place in a sterilised jar or container. This sauce is delicious with poultry, cheese and ice cream.
Store in the refrigerator for up to 4 weeks.
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