Using a food processer, finely chop half the peeled fruit, chilli, garlic, ginger and fish sauce.
Place the mixture into a thick bottomed saucepan, add the sugar and the vinegar.
Heat to a gentle boil.
Meanwhile, chop the remaining fruit, each segment into 3 or 4 pieces.
Add to the pan and reduce the heat to a gentle simmer.
Simmer for at least an hour until you get a nice thick consistency or a temperature of 104°C is reached.
Cool and pour into sterilized jars.
Keeps well in the fridge.
Recipe reprinted with permission of Sous Chef. To see more recipes, please click here.