A hot chilli chutney with tomatoes, apple, onion and ginger. This makes about 1,200ml which can be kept for a year if properly preserved.
I use a hot Thai chilli called Thai Prik Key Gnu Suan which is reputedly hotter than a Bird's Eye chilli and as hot as a Scotch Bonnet. 12 Thai chillies weigh 50g. The type and quantity of chillies can of course be varied to suit your preference.