sweet chilli sauce

Sweet hot Thai chilli sauce

I'm off to see a friend's new flat this afternoon and want to take a little housewarming present.

This quick and easy sweet chilli sauce will be perfect - I think almost everyone likes it and it's good to have a jar in the fridge to liven up grilled fish or chicken, or to serve with spring rolls, or have with poached eggs - or just about anything, to be honest!

There's plenty of time to make a quick batch which can then cool down while I get ready to go out ...

A note about measurements.  Where I've used a tablespoon, it is a measured 15ml tablespoon.  It can be easy to put in too much cornflour mixture so err on the side of caution and add a little more water if it looks very cloudy when you tip it into the pan and doesn't disperse when stirred in.  The cup I used holds 300ml water, but I judged the fractionals by eye so the liquid volumes weren't precisely measured.

To make a couple of jars or, like me, one bottle as a gift and a bowl for your own fridge, you'll need:

The Tiniest Thai Rachel Walder sweet chilli sauce

1 teaspoon salt, ideally coarse

2-3 garlic cloves, minced

1/2-1 tablespoon dried crushed chillies (a full tablespoon is quite spicy)

3/4 cup distilled white vinegar (or rice vinegar)

1 and 1/4 cups white sugar

a splash of water (probably 1-2 tablespoons)

1 scant tablespoon cornflour dissolved in 2 tablespoons water

First, crush together the salt, garlic and chilli flakes, then add to a medium sized pan with the vinegar, sugar and water.

The Tiniest Thai Rachel Walder sweet chilli sauce

Bring to a boil and boil steadily for about 10 minutes, stirring frequently.

The Tiniest Thai Rachel Walder sweet chilli sauce

Reduce the heat and stir in the cornflour mixture, then cook for a further three-four minutes.

The Tiniest Thai Rachel Walder sweet chilli sauce

Remove from the heat and pour into a heat proof bowl.

The Tiniest Thai Rachel Walder sweet chilli sauce

You can just cover this tightly when it's cool and keep in the fridge or, after a few minutes when it's cooled slightly, transfer to your chosen bottles, jars or dishes.

The Tiniest Thai Rachel Walder sweet chilli sauce

It will keep for about two weeks stored in an airtight container in the fridge.

Hope you like this recipe - let me know what you think.

NOTE: last time I made this it went really thick, and I've no idea why! However, I put the bottle to stand in some hot water for a few minutes and it then became thinner and pourable again. 



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