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”.
Ingredients
- 4 red chilies
- 125g sultanas
- 4 garlic cloves, peeled
- 2cms fresh ginger
- 185g white vinegar
- 185g water
- 200g raw sugar
- 1 tsp salt
Instructions
- 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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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Omg!!! This is delicious! Thank you so much for this recipe! Will never have to buy it from the shops ever again!
Thanks Cristina Im pleased to hear! 🙂
How long until this sauce expires assuming its not eaten quickly?
Jay a good 4-6 months in the fridge assuming a clean spoon is used each time. 🙂
WOW – I made this the other weekend and my husband was totally impressed with it. He said that it has a bit more bite than the store bought sweet chilli sauce and he loved it. Never going to be buying this again. Thanks again Leonie !!!
Awesome! Yes each batch will no doubt differ as all chillis are different! Im pleased hubby was impressed! 🙂
How “hot” is it? I have a very sensitive pallet when it comes to chilli. I only put 1/4 tsp of chilli powder in when I make taco seasoning and I still find that too much of a hit for me. Should I remove all chilli seeds or will that take away too much flavour? Thanks, can’t wait to try this on some spring rolls!
Rebecca it really depends on what kind of chillis you use as to how hot it can be. It would certainly be worth trying it by removing all the seeds. I’d love you to let us know how it goes. 🙂
We are garlic and onion free and can’t use raisins (fructose) but am looking for a sauce replacement. Could I use cranberries or red capsicum to replace raisins. I just do without the garlic.
oh that’s a tricky one Stacey as I really don’t know! you could maybe halve the recipe and try it. I’d love to know how you go.
Made this tonight, fantastic! Ans SO easy. Thanks for the recipe.
Thanks Anne – yes a favourite staple item in our fridge too! 🙂
Do I have to keep this in the fridge if I made it and sealed immediately and cooled? When opened I would put in fridge… Thanks in advance as I’m always unsure about this issue when I make preserves.
Angela -I dont know the official answer to this – but personally I keep mine in the fridge to be on the safe side 🙂
I’m *really* not a fan of raisins. Don’t mind the flavour, but really dislike the texture in savoury foods. How fine do they break down, or could I perhaps pre-blitz a little, to get rid of the worst of the chunkiness? Don’t want to leave them out as I’m sure it would be to the detriment of flavour. The recipe sounds delish!
Hi Mel – yes they do break down and at the beginning they are being blitzed as well. If you wish to blitz a bit longer that would be ok too! Enjoy! 🙂
This is really easy and tasty thanks. It also smells fantastic whilst cooking. I used 8 chillis in this batch but think I will increase it a little more next time. We do like things a bit spicy though. I was thinking of trying to double the recipe, should this work if I increase the cooking time by about 20%?
Hi Jo, I personally haven’t doubled it but I would think it would be fine. Just stay near it to keep an eye on it. And yes just add 20% cooking time. Enjoy!