Thai sweet chilli sauce (homemade)
Sticky, glossy, sweet and garlicky red chilli sauce, ready in 20 minutes. Better than the bottle with spring rolls, fishcakes and chicken.
- Time25 min
- LevelEasy
- Costabout £0.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 113kcal
- 26.5gcarbs
- 12.6gof which sugars
- 0.1gfat
- 0gsaturates
- 1.3gprotein
- 0.4gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz the chillies and garlic in a small food processor with a splash of the vinegar until finely chopped but not a smooth purée.
- 2
Tip into a small saucepan with the rest of the vinegar, the sugar, 150 ml water and the salt. Bring to the boil, stirring until the sugar dissolves.
- 3
Simmer gently for 10 minutes until the chillies are soft and the liquid has reduced slightly.
10 min - 4
Mix the cornflour with the 2 tablespoons of cold water until smooth. Stir it into the pan and simmer for 1 minute, until the sauce turns glossy and coats the back of a spoon.
1 min - 5
Pour into a clean jar. It thickens more as it cools. Keeps in the fridge for 3 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
