Sweet chilli sauce

Sweet chilli sauce

Chillies in Scanpan Maitre D mini saucepan

It’s a condiment many of us have in our pantries and fridges. A condiment we associate with Thai food and, perhaps, a large bowl of fried potato wedges and sour cream at the pub.

Let’s not forget about the pints of beer, shall we?

Making sweet chilli sauce with Global knives Sai series Santoku knife

For far too long I’ve grabbed a bottle from the shops when I felt the need for a bit of chilli sweetness. I mean, why would I bother making it myself?

To be honest I never thought about making it myself.

Now that I have – three times, mind you – I find I’m using it more in cooking. No, I’m not frying up potato wedges and having those for dinner every other day. Instead I’m sneaking my sweet chilli into marinades for meats or a spoonful added to a Thai-style coconut sauce for fish.

Homemade sweet chilli sauce made in Scanpan Maitre D mini saucepan

Have I mentioned how easy it is to make? I’ve put my Thai aunty persona on and pounded the chilli, garlic and coriander like the best of them.

It still reminds me of standing at a som tum vendor in Thailand, waiting for my green mango salad to materialise.

“Sir, you li chilli?”

“Not too much”, I’d respond.

When laziness prevails, a food processor could do the trick rather than pounding the ingredients by hand. Problem is, the seeds get pulverised as well. I prefer to see the seeds in the sauce. One way around this is to pound the small chillies and their seeds and use the processor for the rest – then combine the two.

I tried this method on the second batch I made. Good result, but the texture of the sauce is a little different. Not as many “bits”.

So next time you find yourself reaching for that bottle of sweet chilli at the shops, consider walking to the fresh produce and grabbing the ingredients, instead.

* Maitre D’ Mini Saucepan supplied by Scanpan and Santoku Knife supplied by Global Knives

Homemade sweet chilli sauce made in Scanpan Maitre D mini saucepan

 

Print Recipe
Sweet chilli sauce
Nothing bought from the grocer compares to delicious homemade sweet chilli sauce. And it's so easy to make!
Sweet chilli sauce recipe
Cuisine Thai
Servings
cups
Ingredients
Cuisine Thai
Servings
cups
Ingredients
Sweet chilli sauce recipe
Instructions
  1. Pound the chillies, salt, coriander and garlic to a paste. Transfer the mixture to a saucepan and add the remaining ingredients.
  2. Place the saucepan over medium heat and bring to the boil. Reduce heat and simmer until slightly syrupy. Remove from heat and cool completely before serving.
  3. Store it in a jar or your favourite tupperware in the fridge.
Share this Recipe
  • I li chili, I li!!! 😉 Welcome to the world of homemade sweet chili, isn’t it ridiculously easy? Though my recipe is a bit different, I use less sugar and use cornflour instead 🙂 LOVE the mini saucepan!!! And thank you for the reminder – I must feature my global knife in photos, I’ve been very neglectful. 🙂 How long do you think it would keep in the fridge? I’m paranoid about the garlic, I consume it pretty quickly. PS Don’t knock wedges and sweet chili sauce. One of the great inventions in the world…..

    • I wasn’t knocking wedges at all! They’re a bit of a staple at Aussie pubs, don’t you think? I’ve had a previous batch of sweet chilli in my fridge for as long as 3 weeks and it showed no signs of breaking down, so that’s all I can give you on the shelf life so far. I guess all that sugar keeps it alive for longer!

  • You know that I love to make my own condiments, so this is right up my alley. I love using my mortar and pestle – there’s something very primal about it, and the aromas are so much better.

    Love the pan and knife, too – is it okay that I’m jealous?

    • Very primal indeed, David! Until, of course, some chilli flies up into your eye while you’re pounding -as was the case with me! Ouch!

      • Well, you can’t get much more primal than chile juice in your eye! Thankful for Visine every time that happens!

  • Elaine luo

    Love the homemade condiments especially chili sauces. Sweet chili sauce is always my favorite for chicken and pork slices. And great photos.

  • I’ve had the pleasure of receiving homemade sweet chilli sauce from Racy Staci – a much more convenient process in my opinion. lol. But I agree – homemade is definitely far superior.

  • Pingback: Asian Glazed Salmon | RecipeTin Eats()

  • Sara (Belly Rumbles)

    I always feel so chuffed with myself when I pull a home made condiment from the fridge. I am going to have to give sweet chilli sauce a go, I’ve made plum and bbq, but never sweet chilli. Plus yours looks far more delicious than the normal store bought stuff.

  • Pingback: heneedsfood.com for food & travel()

  • Pingback: BBQ Thai Pork and Sweet Chili Sauce – Honest Cooking()

Real Time Analytics