Sweet Chilli Sauce

    45 min

    This Thai-inspired sauce is sweet, spicy and totally delicious. Enjoy as a dipping sauce, cooking sauce or simply as a condiment. It will keep for several weeks in the refrigerator.

    4 people made this

    Serves: 6 

    • 5 cloves garlic, peeled
    • 2 large red chillies, chopped
    • 1 (10cm) stick lemon grass, trimmed and finely chopped
    • 1 (6cm) piece fresh root ginger, peeled and roughly chopped
    • 1 (5cm) piece galangal, peeled and roughly chopped
    • 10 kaffir lime leaves, cut into thin strips
    • 1 handful coriander leaves
    • 100ml Chinese black vinegar
    • 2 tablespoons fish sauce
    • 2 tablespoons soy sauce
    • 4 tablespoons water
    • 300g caster sugar

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Process the garlic, chillies, lemon grass, ginger, galangal, lime leaves and coriander into a paste in a food processor.
    2. In a bowl, mix together the vinegar, fish sauce and soy sauce.
    3. Place sugar into a saucepan with 4 tablespoons water and stir over medium heat until sugar dissolves. Turn the heat to high and cook for 4 minutes or until the syrup begins to colour. Continue to boil until the syrup is almost burning and gives out a toffee aroma.
    4. Quickly add the spice paste and stir for 1 minute. Stir in the vinegar mixture and cook for a futher 2 minutes, then remove from the heat. Allow to cool and pour into a clean glass jar, cover and refrigerate until ready to use.


    Lemon grass, galangal, kaffir lime leaves and Chinese black vinegar can be purchased in Chinese/Oriental speciality shops.

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