Thai Sweet Chilli Sauce Recipe

thai sweet chilli sauce

Recipe for Thai Sweet Chilli Sauce sent in by: Grannieannie

Ingredients for Thai Sweet Chilli Sauce:

  • 2 ounces fresh red chillies, roughly chopped (remove seeds if less heat is desired)
  • ¾ cup sugar
  • 1 cup white vinegar
  • 4 ounces sultanas, chopped (white raisins)
  • 1-2 clove garlic, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • ½-1 teaspoon salt (to taste)

Method for Thai Sweet Chilli Sauce:

  1. Place chillies in a food processor with half the vinegar and process until the chillies are finely chopped.
  2. Do not be concerned if the chilli seeds remain whole.
  3. Combine the chilli and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
  4. Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chillies and sultanas are soft, about 15 to 20 minutes.
  5. When cool, purée until almost smooth.
  6. Pour into a suitably sized sterilised bottle and seal.

Notes:

This recipe was originally put onto the Cooking, Storing and Preserving forum by our friend Biscombe in Spain, who has kindly given me permission to reproduce it here for anyone who wants to try it. It is delicious!!!!!

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6 comments on “Thai Sweet Chilli Sauce Recipe
  1. potty says:

    i’ve made this 3 times now and its yummy its always gone within a few weeks, how long can it actually keep for?

  2. Val says:

    It’s not my recipe but I would imagine, because of the vinegar, that it would keep for at least 6 months.

  3. potty says:

    thanks for the advice, it lasted 12 months, now time for another large batch! i found it worked well with any types of sugar or vinegar,sultanas or raisins, great to add to cooking,use as a marinade, dip,the list is endless!

  4. shoppinggirl says:

    As you have to wait for the sauce to cool down before bottling, does this mean that you need to bottle in cold sterilized jars rather than hot sterilized jars?
    Thanks

  5. Stumpy says:

    If you want to keep home made sauces for a time its is always a good idea to carry out a secondary sterilisation. Tighten the lids then unscrew by a quarter turn. Fill a deep pan with hot water (80c) and place into the pan the bottles of sauce. Put into an oven set to 80c for at least 30 minutes, if contents have cooled allow longer. At this temperature no more cooking will occur but most spoilage organisms are killed. Remove from oven and tighten lids, allow to cool then store.

  6. suzanne says:

    Hubby made this – he replaced the sultanas with apple. Was glorious

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