Put 100g of chillies , the garlic cloves and 250ml of white wine vinegar into a food processor and pulse until smooth
Add the rest of the chillies and pulse again
Put into a saucepan and add the rest of the vinegar and all of the sugar
Stir on a low heat for 5 minutes
Increase the heat and bring to the boil
Simmer for 35-40 minutes, stirring occasionally
Leave to cool in the pan for 10 minutes then decant into sterilised jar or bottle
Use as required
Keeps for ages in the fridge
Servings 12