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Sweet Chilli Sauce

Homemade and delicious - and so simple to make!

Course Sauce, Side Dish
Cuisine Asian, Chinese
Keyword asian, chinese, sauce
Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 20 minutes
Servings 3 cups
Calories 309 kcal
Author Alexandra

Ingredients

  • 1 cup white sugar
  • 1 cup water
  • 1/2 cup rice wine vinegar
  • 3 cloves garlic finely peeled and chopped
  • 4 long red chillies * finely chopped with seeds included
  • 1 1/2 tbsp cornflour *
  • 2 tbsp cold water

Instructions

  1. The long, red chillies are generally mild, but not always, so as a precautionary measure when chopping them you may choose to wear disposable gloves.

  2. In a small saucepan place the sugar, water, rice wine vinegar, garlic and chillies. Bring to a boil and simmer rapidly on medium to high heat for 12 minutes.

  3. Mix the cornflour with the water. Lower the heat, and re-stir the cornflour and water mixture as the cornflour tends to settle if made a little in advance.

  4. Add the cornflour and water to the chillies, stir well and simmer for about 3 minutes.

  5. Allow the mixture to cool for a few minutes. This helps to evenly distribute the chillies through the mixture.

  6. Decant into a sterilised* jar or bottle.

Recipe Notes

The Australian tablespoon is 20 ml.

To sterilise jars/bottles, place the jar/bottle and lid (ensure it's oven-proof) on a tray in a 180oC/350oF oven for 10 minutes. Remove them with a clean tea towel.

Take care when filling the jar/bottle as the mixture will still be hot.

The long red chilli is probably the most common variety in Australian markets. They can be up to 15 centimetres long and ripen from green to red. They are often mild but not always.

Nutrition Facts
Sweet Chilli Sauce
Amount Per Serving
Calories 309
% Daily Value*
Sodium 12mg1%
Potassium 205mg6%
Carbohydrates 76g25%
Sugar 69g77%
Protein 1g2%
Vitamin A 570IU11%
Vitamin C 87.1mg106%
Calcium 14mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.