Step 1

Combine the chillies, onion and garlic in a food processor. Process until very finely chopped. Transfer to a medium, heavy-based saucepan.

Step 2

Add the Kumatos, salt, sugar, vinegar, port and water. Stir over medium heat for 6-8 minutes or until the sugar has dissolved. Increase the heat to medium-high and boil gently for 40-45 minutes until thick and jam-like.

Step 3

Spoon into a sterilised jars, seal and allow to cool.