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Our 10 best chilli recipes — theguardian.com

A bold preserve that sits well with many dishes, from stir-fries and curries to mild, soft goat’s cheese. The secret is not to overcook it. It won’t set like a jam as there is no pectin, so use your judgment and keep tasting as it cooks and reduces. Makes 5 x 200ml jars 125g garlic cloves, crushed 125g ginger, peeled and grated 60g medium-hot red chillies, stems removed 1.25kg tomatoes 825g sugar 30ml red wine vinegar ½ tbsp salt 2 tbsp Worcestershire sauce

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