Sweet Chilli Sauce
Servings: 250 mls
Ingredients
- 4 to 6 long red chillies or to taste, deseeded if preferred
- 120 g filtered water
- 60 g white vinegar or rice wine vinegar
- 60 g rapadura coconut, or raw sugar
- 1/4 tsp turmeric powder or turmeric paste
- 50 g dried dates pitted weight or natural sultanas
- 20 g 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
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.