I was so excited when my son Isaac’s partner Janaia created this simple and quick Sweet Chilli Sauce out of necessity for me. She knew how much I loved sweet chilli sauce and wanted a more natural sugar free version so she made a big batch with the added hint of ginger (I love ginger), it is super hot and full of flavour.
500gm fresh chilli
10 garlic cloves
Thumb size knob ginger
1/2 red onion
3 cups of rice malt syrup
1/2 cup of apple cider vinegar
4 cups of water
In a food processor blend the fresh chilli, garlic, ginger, and onion and blend until mixed. Put the chilli paste into a non-stick pan with the rice malt syrup, vinegar and water.
Heat over medium heat while stirring, to dissolve the rice malt syrup. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes or until water evaporates, stirring frequently (to prevent the sauce from burning at the bottom) until it reaches the desired consistency. Remember, the sauce thickens as it cools as well.
Pour into glass jars with air-tight lids, cool to room temperature and store in the fridge.
Great served as a dipping sauce also with the Gluten Free Sausage Rolls!
I hope you enjoy this quick and healthy sweet chilli sauce! Once you have tried this sauce you may never buy another brand name sweet chilli sauce again. Leave me a comment below and let me know how it turns out and if you made any modifications – I love hearing from you.