Drizzle on steamed fish or serve alongside roasted chicken, grilled pork skewers or duck.
COOK’S TIP: Keep the blueberry chilli sauce in the fridge for up to a month. If you want to give it a Thai twist, just add the juice of 1–2 limes and a handful
of fresh coriander leaves.
4 cloves garlic, roughly chopped
2 tsp sea-salt akes
10 long red chillies, roughly chopped, seeds left in
4 baby red chillies, roughly chopped, seeds left in
350g caster sugar
320ml red wine vinegar
2 tsp celery seeds
2 tsp ground white pepper
4 eschalots, peeled, finely sliced in rounds
2 cinnamon sticks
2 tsp fish sauce
Put garlic and salt in a large mortar and pestle. Pound to form a paste. Add all chillies and pound again to a rough paste. (You can also do this in a food processor).
Tip garlic mixture into a medium saucepan along with caster sugar, red wine vinegar, celery seeds, white pepper, eschalots, cinnamon sticks and blueberries.
Put pan over a medium heat and simmer for 20–25 minutes or until sauce starts to thicken just a little. The volume will reduce considerably. Don’t let it go too far or it will be too thick. Add fish sauce and simmer for 1 minute. Discard cinnamon sticks. Pour into a clean jar and set aside to cool. Serve.