Chunky chilli and pepper sauce


So it has been established that I’m a sucker for chilli, be it as a topping on a pizza, smothered over chicken or in a nice hot curry. This chunky chilli and pepper sauce is perfect to heat you up in winter and add some spice to any dish – but is particularly tasty on a rib-eye steak with some crispy fries. The sauce really is quite easy to prepare and will last for about 2 weeks in your fridge once you’ve opened the bottle.




2 brinjals, halved

1 red pepper, halved and pitted

1 yellow pepper, halved and pitted

1 green pepper, halved and pitted

4 chillies, sliced

2 teaspoons garlic

2 fresh ginger cubes, about the size of your thumbnail

1 teaspoon cumin

1 teaspoon garam masala

1 teaspoon sugar

2 teaspoons vinegar

Handful of chopped fresh coriander leaves


1. Arrange the brinjals, peppers and chillies in a roasting pan. Add the ginger, garlic, cumin and garam masala with a splash of olive oil.

2. Roast the vegetable mixture for 2 hours at 160 degrees.

3. Peel the brinjals and peppers and mash it in a saucepan with the other roasted goodies.

4. Add the sugar and vinegar and bring to a boil.

5. Let the mixture cool. Add the chopped coriander leaves and bottle.


4 thoughts on “Chunky chilli and pepper sauce

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