Sweet Chili Sauce Recipe

side shot of sweet chilli sauce in a glass bottle with a spoon

5 from 3 votes

If you are looking for a delicious sauce to accompany crispy Asian snacks then this sweet chilli sauce recipe is worth bookmarking. Learn how to make best chilli sauce at home in a few simple steps.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: Chinese

Servings: gram

Calories: 586kcal

Author: Hina Gujral

Equipment

Blender
Saucepan

Ingredients

10 - 12 dry red chili (discard seeds)
¼ Cup garlic cloves
½ Cup granulated white sugar
½ Cup white vinegar
3 Cup water
Salt to taste
1 tablespoon corn starch

Instructions

Boil 2 cups of water in a saucepan. Once the water starts bubbling, turn off the heat. Add the dry red chilies. Soak them in hot water. Cover the pan with a lid. Dehydrate the dry chilies for 5 - 10 minutes.
Next, transfer the soaked red chilies to a blender. Add garlic, salt, vinegar, sugar, and 1 cup of water. Blend the ingredients to a smooth sauce.
Transfer the sauce to a pan. Place the pan over the stovetop. Turn on the heat. Reduce the heat to low and let the sauce simmer so that the flavors infuse together.
Now mix corn starch with a tablespoon or so of water to make a slurry. Add corn starch slurry to the sauce and mix nicely to avoid any lump formation.
The sauce will start thickening. Once the sauce thickens, turn off the heat. Let it cool down completely at room temperature.
Transfer Sweet Chili Sauce to a container for storing.
Serve sweet chilli sauce as a dipping sauce with any fried snack or dumplings.

Video

Notes

You can use fresh red chilies, dry red chilies, or the chili flakes to make this sauce. To cut down the heat of fresh red chilies discard the seeds and the vein. Use only the outer layer of the chili.
You can use fine brown sugar, or powdered jaggery in place of white sugar.
The vinegar acts as a preservative to increase the shelf life of the sauce. Avoid using wine vinegar to make this sauce.
You can skip adding a thickening agent. But then the consistency of the chili sauce will not be luscious. It will be runny and thin.
You can store it for 1 month in the refrigerator in an airtight container. However, do not leave it at room temperature especially in hot and humid climates for more than 2 – 3 hours.

Nutrition