Sweet chilli sauce

Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we’ve kept our version veggie

  • Prep:10 mins
    Cook:25 mins
    plus cooling and 1-2 hrs infusing
  • Easy

Nutrition per serving

  • kcal 87
  • fat 0g
  • saturates 0g
  • carbs 21g
  • sugars 21g
  • fibre 0g
  • protein 1g
  • salt 0.01g


  • 20 red chillies, stems removed, deseeded for a milder sauce
  • 1 finger sized piece of ginger, peeled and roughly chopped
  • 5 garlic cloves, roughly chopped
  • 100ml white wine or cider vinegar
  • 200g white caster sugar


  1. Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.

  2. Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

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