1 cup white sugar
½ cup white vinegar
1/3 cup water
2 tbsp fish sauce
600g (1.3 lb) red capsicum, deseeded and roughly chopped
400g (14 oz) tomatoes, roughly chopped
150g (5 oz) mild red chillies
80g (3 oz) fresh ginger, roughly chopped
2 onions, roughly chopped
4 tbsp vegetable oil
3 tbsp sea salt
Place sugar, vinegar and water in a saucepan over high heat. Cook until the sugar dissolves. Remove from heat and stir through the fish sauce.
Heat the vegetable oil In a separate saucepan over medium-high heat. Add the capsicum, tomatoes, chillies, ginger and onion. Cook, stirring occasionally, for about 5 minutes. Now add the sugar and vinegar mixture. Cook for 15-20 minutes or until vegetables are soft. Remove from heat and blend until smooth. Stir through the salt.
Transfer to jars and store in the fridge for up to 3 weeks.