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
Place all ingredients except cornflour and fish sauce into TM bowl and puree 20 seconds / speed 8
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
Add cornflour and cook for 3 minutes / 90 degrees / speed 1 with MC off
Add fish sauce and mix 5 seconds / speed 3
Pour sauce into clean glass bottle and cool before sealing and storing in the fridge.
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/