sweet chilli sauce

Sweet chilli sauce
A healthy sweet chilli sauce with no additives, tangy and delicious.
Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
  1. 500g tomatoes
  2. 100ml rice wine vinegar
  3. 100g sugar
  4. 2 large red chillies
  5. 1 red birds eye chilli
  6. 2 cloves of garlic
  7. a handful of chopped coriander
  1. Simmer the rice wine vinegar and the sugar in a pan for a few minutes until all the sugar has dissolved.
  2. Place all the tomatoes, chillies and garlic into a blender a blitz until you have a good course mixture. I leave the skins of the tomatoes on as I love all the texture they give, as well as the added vitamins which lie under the skin. If you are very fussy then blanch the tomatoes and remove all the skins.
  3. Add the tomato mixture to the vinegar syrup and cook for 10 minutes or until you are happy with the consistency. It should have reduced and be a nice thick sauce.
  4. Add the chopped coriander and adjust the seasoning to your taste.
  5. If you don't have birds eye chillies simply add more of the large chillies. You can also reduce or increase the amount of chillies depending on how hot or cool you like it.
  6. This sauce keeps for weeks in the fridge.
  1. I know that many of you are going to give this recipe a miss, as you are thinking it is easier to grab a bottle at the supermarket. Go to your fridge and read all the ingredients in that bottle and you may be a little more eager to make your own. This sweet chilli is the best. I was given this recipe while at chef school in the UK at Ashburton Chefs Academy. It is a permanent staple in my fridge.
  2. With none of the additives and extra sugar, it is a fresh healthy condiment which is so versatile, try it on scrabbled eggs or dip prawn spring rolls into it. Go on give it a go....!
Adapted from Ashburton Chefs Academy
Adapted from Ashburton Chefs Academy
Amanda In The Kitchen http://www.amandainthekitchen.com/

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