Sweet Chilli Sauce
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Serves: 250mls
 


The “heat” for the sauce can be controlled by the amount of chilli you use and whether you decide to include the seeds. I suggest you use 4 chillies the first time you make it, and if you find you like it hotter, use 6 next time. Personally I always include the seeds … very tasty!

The sauce will keep for at least a month in the fridge, but we have usually consumed it in that time so it may keep longer.
Ingredients
  • 4 to 6 long red chillies (or to taste, deseeded if preferred)
  • 120g filtered water
  • 60g white vinegar or rice wine vinegar
  • 60g rapadura, coconut, or raw sugar
  • ¼ tsp turmeric powder or turmeric paste
  • 50g dried dates (pitted weight) or natural sultanas
  • 20g fresh ginger (peeled weight)
  • 1 tsp sea salt flakes
  • 4 garlic cloves, peeled
  • 1 tsp cornflour (level)
  • 1 tbls fish sauce
Instructions
  1. Place all ingredients except cornflour and fish sauce into TM bowl and puree 20 seconds / speed 8
  2. Remove lid (be careful about fumes so don’t poke your nose right in), scrape down sides and cook 12 minutes / 90 degrees / speed 1 with MC on
  3. Add cornflour and cook for 3 minutes / 90 degrees / speed 1 with MC off
  4. Add fish sauce and mix 5 seconds / speed 3
  5. Pour sauce into clean glass bottle and cool before sealing and storing in the fridge.
  6. Should keep for at least a month if not used beforehand (we have usually consumed it within that time)
Notes
Adapted from recipe in EDC November 2013 issue
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/sweet-chilli-sauce/