Sweet PeriPeri sauce

Okay, I got the recipe! Remember, this is not for Sweet PeriPeri sauce, as per the topic, but for a hot Durban style curry. Durban-style means influenced by Indian cuisine, with its own South African twists. I share the recipe here, once I make it myself I'll post it again in a new topic, with photos.
 
Durban Style Chilli Sauce
 
500 grams green/red chillies, finely chopped
4 tablespoons hot curry powder
30 grams ground ginger
2 tablespoons turmeric
6 tablespoons white sugar
8 cloves of garlic, crushed
2 large white onions, diced
1 tablespoon salt
300 ml oil (flavourless oil of your choice, typically sunflower is used)
600 ml malt vinegar
 
Combine everything in a large pot and cook for one hour over a low heat. Stir often. Bottle once cool.
 
According to my uncle, the oil acts as a preservative, hence the bottling after cooling. I suppose if you want to use a hot bottling method, that would be fine too. He just whizzes everything in a food processor to chop it up. The sauce has some texture to it, but nothing in it is large enough to chew.
 
I can't wait to make it. Hope those who try it love it as much as I do!