Using a blend of fresh ingredients this sauce is not so sweet, yet more distinct in flavour. If you don’t want the ‘heat’ in it remove all of the seeds from your chilies. Once you have tried this sauce you’ll never buy another brand name sweet chilli sauce again.
We use this as a dipping sauce for spring rolls or dumplings, pour over rice dishes, prawns, noodles, pasta, chicken and BBQ meats.
This recipe is converted and inspired to be made in the Thermomix from “Charmaine Solomon’s Thai Cookbook”.
- 4 red chilies
- 125g sultanas
- 4 garlic cloves, peeled
- 2cms fresh ginger
- 185g white vinegar
- 185g water
- 200g raw sugar
- 1 tsp salt
- Place all ingredients into TM bowl and mix 30 sec / speed 6.
- Cook 15 mins / Varoma / speed 1.
- Scrape down. NB: be careful not to get chilli-vinegar steam in your eyes,
- Cook a further 30 mins / 100°C / speed 2.
Pour into sterilised jars and refrigerate.
NB: it will thicken more once refrigerated.
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