[BigPaddy]

Ingredients: (makes 2 cup)
8 or so fresh green chili- stem and seed discarded (I do not discard seed)
5 cloves garlic
1 1/2 cup white vinegar (I use rice wine - more flavour, and ready sooner)
1 1/2 cup sugar
2 tsp salt

Preparation
1.   Roughly grain green chili and garlic  - I wizz in a food processor
2.   Cook vinegar, salt and sugar in the medium heat. Stir until all sugar is dissolved.
3.   Increase the heat and bring to boil. Once the sauce is boiling add green chili and garlic mixture. Stir and simmer until the sauce reach the desirable thickness.
4.   Turn off the heat and pour the sauce directly into a sterilized jar.

Paddy

[sunshineband]

That sounds very straightforward, Big Paddy.

One to remember once my later set chillies are a bit bigger.

Thank you 

[BigPaddy]

I should have added that I usually end up thinkening the sauce with cornflour as I like it thick.

The sauce is great on burgers or hot dogs and if you pick chilis that are not too hot then none chili eaters dont mind it either.

Paddy

[sunshineband]

Thicker version would be quite like that lovely green relish they used to have in burger bars in my distant youth. I think it had pickled sweet cucumbers in it too 

[easyonthebrain]

Excellent stuff, Big Paddy think I'll be having a bash at this. Cheers