This easy and delicious sweet chili sauce, inspired by Nigella Lawson, is the perfect balance of hot, sweet, and tangy. Made with simple ingredients like garlic, chilies, and vinegar, it’s a quick, versatile condiment that pairs perfectly with everything from grilled meats to stir-fries, adding a flavorful kick to any meal.
Ingredients Needed:
- 225 g white sugar
- 250 ml water
- 125 ml rice wine vinegar
- 3 cloves garlic, peeled and finely chopped
- 115 g long red chilies or cayenne peppers, finely chopped with seeds included
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons cold water
How To Make Sweet Chili Sauce?
- Prepare the Chillies: Remove the stems from the chilies, slice them lengthways, and chop finely. You may want to wear disposable gloves as the chilies can be hot.
- Cook the Sauce: In a small saucepan, combine the sugar, water, rice wine vinegar, garlic, and chopped chilies. Stir over medium heat until the sugar dissolves and the mixture comes to a boil. Simmer for 12 minutes over medium-high heat.
- Thicken the Sauce: Mix the cornflour with cold water, stir to combine, then lower the heat. Add this mixture to the saucepan, stirring well. Simmer for another 3 minutes until thickened.
- Cool and Bottle: Allow the sauce to cool for a few minutes before bottling. This helps evenly distribute the chilies throughout the sauce.
- Storage: Transfer to a sterilized jar or bottle and allow to cool completely. Store in the refrigerator for up to three months.
- Serve: To use, remove the desired amount from the jar and let it reach room temperature before serving. Stir well before serving.
Recipe Tips:
- Pick the Right Chillies: Use long red chilies or cayenne peppers for the best taste. Remove the seeds if you want a milder sauce.
- Make It Thicker: If you like a thicker sauce, add more cornflour with water. If it’s too thick, just add some water.
- Sweetness Adjustments: Taste the sauce and add more sugar if you want it sweeter, but don’t add too much.
- Sterilise Bottles: Make sure your jar is sterilized to keep the sauce fresh longer. Boil it for 10 minutes.
- Let It Cool: Let the sauce cool before bottling to help the flavors mix better.
How To Store & Reheat Leftovers?
- Refrigerate: Let the sauce cool to room temperature before storing it in an airtight jar or bottle. Keep it in the fridge for up to three months.
- Freeze: Freezing is not recommended as it may change the texture. If you decide to freeze it, store it in a freezer-safe container for up to 3 months. Thaw in the fridge before using.
- Reheat: Heat the sauce on the stove in a small saucepan over low heat, stirring occasionally until warm.
Nutrition Facts:
- Calories: 50 kcal
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 350 mg
- Potassium:323.5mg
- Total Carbohydrate: 11 g
- Dietary Fiber: 0 g
- Sugars: 11 g
- Protein: 0g
Try More Nigella Lawson Recipes:
- Nigella Meatballs In Tomato Sauce Recipe
- Nigella Sweet Potato Mac And Cheese
- Nigella Sweet Potato Macaroni Cheese
Nigella Sweet Chili Sauce Recipe
Description
This easy and delicious sweet chili sauce, inspired by Nigella Lawson, is the perfect balance of hot, sweet, and tangy. Made with simple ingredients like garlic, chilies, and vinegar, it’s a quick, versatile condiment that pairs perfectly with everything from grilled meats to stir-fries, adding a flavorful kick to any meal.
Ingredients
Instructions
- Prepare the Chillies: Remove the stems from the chilies, slice them lengthways, and chop finely. You may want to wear disposable gloves as the chilies can be hot.
- Cook the Sauce: In a small saucepan, combine the sugar, water, rice wine vinegar, garlic, and chopped chilies. Stir over medium heat until the sugar dissolves and the mixture comes to a boil. Simmer for 12 minutes over medium-high heat.
- Thicken the Sauce: Mix the cornflour with cold water, stir to combine, then lower the heat. Add this mixture to the saucepan, stirring well. Simmer for another 3 minutes until thickened.
- Cool and Bottle: Allow the sauce to cool for a few minutes before bottling. This helps evenly distribute the chilies throughout the sauce.
- Storage: Transfer to a sterilized jar or bottle and allow to cool completely. Store in the refrigerator for up to three months.
- Serve: To use, remove the desired amount from the jar and let it reach room temperature before serving. Stir well before serving.
Notes
- Pick the Right Chillies: Use long red chilies or cayenne peppers for the best taste. Remove the seeds if you want a milder sauce.
- Make It Thicker: If you like a thicker sauce, add more cornflour with water. If it’s too thick, just add some water.
- Sweetness Adjustments: Taste the sauce and add more sugar if you want it sweeter, but don’t add too much.
- Sterilise Bottles: Make sure your jar is sterilized to keep the sauce fresh longer. Boil it for 10 minutes.
- Let It Cool: Let the sauce cool before bottling to help the flavors mix better.
Nigella Sweet Chili Sauce Recipe