Saturday, July 3, 2010

Thai Sweet Chilli Sauce

After drooling at Ju's pics of the chilli sauce, I couldn't wait any longer. I got the recipe from She Simmers posted on Ju (The Little Teochew). But I adjusted it a little and increased the portion.
It's a very-easy-to make chilli dip. Oooh, can't wait to dip kropok into it. Yum!

What I used:

To be blended together:
14 red chillies and 4 chilli padi (for that extra heat)
6 cloves garlic
2/3 cup sugar + 2 tablespoons more
1 1/2 cups water
1/3 cup vinegar
3/4 tablespoon salt

1 1/2 tablespoon cornflour mixed with 3 tablespoons water

What I did:

1. After blending the ingredients, place in a pot and bring it to a boil on medium heat.

2. Then simmer for about 10 minutes, then stir in the cornflour mixture and continue stirring to prevent lumps from forming. I used a whisk to stir.

3. Simmer on low heat till it bubbles, stirring all the time. Check for taste and consistency.
If too thick, add a little water at a time to get your preferred consistency.

4. Store in a clean glass jar and let it cool before keeping in the fridge.


  1. I LOVE sweet chilli sauce! I've never made my own but you've given me inspiration to make my own now. Yours turned out lovely!


  2. I like spicy food, and love to see the red colour on your chilli sauce. How did you manage to glean away the seed? I should try this! Thanks for sharing this.

  3. Hi DG,
    My chopper has a very high speed mode which grinds everything finely. This particular model is no more in production. It's a National super chopper. Mine is about 15 years old.

  4. Hi Maria,
    Thanks for dropping by. Yup, it's easy to make and can be stored in the fridge. Try it!


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