Sweet chilli sauce

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A sweet and spicy dip for a cucumber salad or dunking into with crispy spring rolls.

What you will need

  • 7 red birds eye chillis
  • 3 cloves garlic
  • 3cm ginger
  • 200g white sugar
  • 2 tsp salt
  • 1 tbsp rice vinegar
  • 1/2 tsp lemon zest


  1. Peel the garlic cloves and ginger and finely chop into small pieces. Cut the tops of the chillies and discard the seeds. Finely chop the chilli into small pieces.
  2. In a medium sized saucepan, add the sugar, salt and chopped chillies, garlic and ginger. Do not heat just yet! Add the rice vinegar and lemon zest.
  3. Pour in 240ml of water and stir to dissolve the sugar and salt.
  4. Bring to the boil over a medium heat. Lower the heat and gently simmer for 10-12 minutes uncovered. The sauce will appear watery but will turn syrupy once cooled.
  5. Allow to cool. Store in a jar and keep refrigerated for up to a week.