Homemade and delicious - and so simple to make!
The long, red chillies are generally mild, but not always, so as a precautionary measure when chopping them you may choose to wear disposable gloves.
In a small saucepan place the sugar, water, rice wine vinegar, garlic and chillies. Bring to a boil and simmer rapidly on medium to high heat for 12 minutes.
Mix the cornflour with the water. Lower the heat, and re-stir the cornflour and water mixture as the cornflour tends to settle if made a little in advance.
Add the cornflour and water to the chillies, stir well and simmer for about 3 minutes.
Allow the mixture to cool for a few minutes. This helps to evenly distribute the chillies through the mixture.
Decant into a sterilised* jar or bottle.
The Australian tablespoon is 20 ml.
To sterilise jars/bottles, place the jar/bottle and lid (ensure it's oven-proof) on a tray in a 180oC/350oF oven for 10 minutes. Remove them with a clean tea towel.
Take care when filling the jar/bottle as the mixture will still be hot.
The long red chilli is probably the most common variety in Australian markets. They can be up to 15 centimetres long and ripen from green to red. They are often mild but not always.