* 250 ml Malt vinegar
* 350 ml red wine vinegar
* 250 ml Juice from Preserved lemons (basically very salty lemon juice)
* 200 ml water
* 100 g Jaggery
* 2 pints (by volume) of Turkish Chilli flakes
* 2 Oranges

===Method===
* Add everything but the Oranges to a large pot and bring to the Boil
* Reduce the heat and Simmer for 15 minutes, stirring often
* Meanwhile, halve the Oranges and extract the Juice
* Stir the Chilli mix to ensure the Jaggery has dissolved
* Mix in the Orange juice and add the Orange skins (they will be removed and discarded later)
* Simmer the mixture for another 5 minutes
* Remove from the heat and leave for 4 hours
* Remove and discard the Orange skins, being careful not to waste too much Sauce
* Add the mixture to a food processor with a sharp blade and reduce to a Puree
* Decant into Sterilised jars and store in a dark place for 3 months

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