A vibrant homemade sweet chilli sauce with a gentle heat and glossy finish. It is not shelf-stable. Keep it in the fridge and use within 2 weeks.
200g
125ml
140ml
1tsp
4piece
2piece
4clove
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 125ml | — | — | |
| 3 | | 140ml | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 4piece | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 4clove | — | — | |
| 8 | | 1tbsp | — | — |
Tip the sugar into the small saucepan.
Caster sugar · 200 g
Pour in the rice vinegar.
Rice vinegar · 125 mlAdd the water.
Water · 125 mlSet the pan over a medium heat and stir until the sugar has dissolved and the syrup is simmering.
Put the cornflour in the small bowl.
Cornflour · 1 tsp
Add a tablespoon of cold water to the cornflour.
Water · 15 mlStir until the cornflour is a smooth, milky slurry with no lumps.
Rinse the long red chillies in the colander under the tap.
Long red chilli · 4 piece
Shake the chillies dry and put them on the chopping board.
Trim the stalks off the long red chillies and chop them roughly, seeds and all.
Scrape the chopped long red chillies into the small food processor.
Trim and roughly chop the bird's eye chillies on the board.
Bird's eye chillies · 2 pieceScrape the chopped bird's eye chillies into the processor.
Crush each garlic clove lightly under the flat of the knife and slip off the skin.
Garlic clove · 4 cloveAdd the peeled garlic to the chillies in the processor.
Pulse until the chillies and garlic are a coarse, wet paste.
Scrape the chilli and garlic paste into the simmering syrup.
Add the fish sauce.
Fish sauce · 1 tbspStir and bring the syrup back up to a rolling boil.
Lower the heat and simmer until the sauce has thickened slightly and the chilli has softened.
Give the slurry a quick stir and pour it into the simmering sauce.
Stir over the heat until the sauce turns glossy and thickens to coat the spoon.
Take the pan off the heat and leave the sauce to cool; it thickens further as it cools.
Spoon the sauce into the jar and seal it.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Tip the sugar into the small saucepan.⏱ 10sResultCaster sugar |
| 2 | 125 ml | | Pour in the rice vinegar.⏱ 5sResultCaster sugar and rice vinegar |
| 3 | 125 ml | | Add the water.⏱ 5sResultCaster sugar and rice vinegar and water |
| 4 | — | | Set the pan over a medium heat and stir until the sugar has dissolved and the syrup is simmering.⏱ 3 minResultDissolved sugar syrup |
| 5 | 1 tsp | | Put the cornflour in the small bowl.⏱ 5sResultCornflour |
| 6 | 15 ml | | Add a tablespoon of cold water to the cornflour.⏱ 5sResultCornflour and water |
| 7 | — | | Stir until the cornflour is a smooth, milky slurry with no lumps.⏱ 30sResultCornflour slurryused in step 21 |
| 8 | 4 piece | | Rinse the long red chillies in the colander under the tap.⏱ 30sResultRinsed long red chillies |
| 9 | — | | Shake the chillies dry and put them on the chopping board.⏱ 10sResultRinsed long red chillies |
| 10 | — | | Trim the stalks off the long red chillies and chop them roughly, seeds and all.⏱ 1 minResultRoughly chopped long red chillies |
| 11 | Roughly chopped long red chilliesstep 10 | Scrape the chopped long red chillies into the small food processor.⏱ 10sResultRoughly chopped long red chillies | |
| 12 | 2 piece | | Trim and roughly chop the bird's eye chillies on the board.⏱ 1 minResultRoughly chopped bird's eye chillies |
| 13 | Roughly chopped bird's eye chilliesstep 12 | Scrape the chopped bird's eye chillies into the processor.⏱ 10sResultRoughly chopped bird's eye chillies and roughly chopped long red chillies | |
| 14 | 4 clove | | Crush each garlic clove lightly under the flat of the knife and slip off the skin.⏱ 1 minResultPeeled garlic cloves |
| 15 | Peeled garlic clovesstep 14 | Add the peeled garlic to the chillies in the processor.⏱ 10sResultPeeled garlic cloves and roughly chopped bird's eye chillies and roughly chopped long red chillies | |
| 16 | — | Pulse until the chillies and garlic are a coarse, wet paste.⏱ 1 minResultChilli and garlic paste | |
| 17 | Chilli and garlic pastestep 16 | | Scrape the chilli and garlic paste into the simmering syrup.⏱ 15sResultDissolved sugar syrup and chilli and garlic paste |
| 18 | 1 tbsp | | Add the fish sauce.⏱ 5sResultFish sauce mixture |
| 19 | — | | Stir and bring the syrup back up to a rolling boil.⏱ 2 minResultBoiling chilli syrup |
| 20 | — | | Lower the heat and simmer until the sauce has thickened slightly and the chilli has softened.⏱ 4 minResultReduced chilli sauce |
| 21 | Cornflour slurrystep 7 | | Give the slurry a quick stir and pour it into the simmering sauce.⏱ 30sResultReduced chilli sauce and cornflour slurry |
| 22 | — | | Stir over the heat until the sauce turns glossy and thickens to coat the spoon.⏱ 2 minResultThickened sweet chilli sauce |
| 23 | — | | Take the pan off the heat and leave the sauce to cool; it thickens further as it cools.⏱ 15 minResultCooled sweet chilli sauce |
| 24 | Cooled sweet chilli saucestep 23 | | Spoon the sauce into the jar and seal it.⏱ 1 minResultCooled sweet chilli sauce |
| Total Time | 33 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100g |
|---|---|
| 167kcal | |
| 0.5g | |
| 42g | |
| 40g | |
| 0.1g | |
| 302mg |
A vibrant homemade sweet chilli sauce with a gentle heat and glossy finish. It is not shelf-stable. Keep it in the fridge and use within 2 weeks.
What you’ll doYou will dissolve sugar in vinegar and water over medium heat, then prepare a paste of fresh chillies and garlic in a food processor. Once the syrup simmers, stir in the paste and fish sauce, bring to a rolling boil, then thicken it with a cornflour slurry whilst simmering until glossy. The sauce will thicken further as it cools before jarring.
