1 cup white sugar
½ cup white vinegar
1/3 cup water
2 tbsp fish sauce
600g red capsicum, deseeded and roughly chopped
400g tomatoes, roughly chopped
150g mild red chillies
80g 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.