Sweet Chilli Sauce Recipe - ThermoFun - ThermoFun | Thermomix Recipes & Tips (2024)

August 31, 2015

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Using a blend of fresh ingredients this sauce is not so sweet, yet more distinct in flavour. If you don't want the 'heat' in it remove all of the seeds from your chilies. Once you have tried this sauce you’ll never buy another brand name sweet chilli sauce again.

We use this as a dipping sauce for spring rolls ordumplings, pour over rice dishes, Vietnamese chicken balls, prawns, noodles, pasta, chicken and BBQ meats.

This recipe is converted and inspired to be made in the Thermomix from “Charmaine Solomon’s Thai Cookbook”.

Thermomix Sweet Chilli Sauce - ThermoFun

Serving Size

approx. 500g

Rate this recipe

106ratings

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Ingredients

4 red chilies
125g sultanas
4 garlic cloves, peeled
2cms fresh ginger
185g white vinegar
185g water
200g raw sugar
1 teaspoon salt

Instructions

Place all ingredients into TM bowl and mix 30 sec / speed 6.
Cook 15 mins / Varoma / speed 1.
Scrape down. NB: be careful not to get chilli-vinegar steam in your eyes,
Cook a further 30 mins / 100°C / speed 2.
Pour into sterilised jars and refrigerate.
NB: it will thicken more once refrigerated.

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Click Herefor more great recipes in a number of e-cookbooks – containing recipes to suit everyone.

If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.

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Reader Interactions

Comments

Erica says
January 30, 2020 at 3:19 pm

Hi,
Is it possible to replace the sugar with something else? Maybe medjool dates, maple syrup or honey....I know it will change the flavour but we're really trying to cut out sugar.
TIA!
Reply
- Deb says
  March 15, 2020 at 1:13 am
  
  I have used a combination date paste and honey. To make date paste fill a jar with dates add water to brim. Refrigerate overnight and blitz next day to form a paste
  Reply
- Julie says
  March 20, 2022 at 10:40 am
  
  Just made this with with dried dates instead of sultanas.
  Half fresh and half dried chillies.
  It's VERY nice.
  Thanks for the great recipe.
  Onto the tomato jam next.
  Will definetly continue with your recipes.
  Thankyou for being there.
  Reply
  - thermofun says
    March 25, 2022 at 10:40 am
    
    Thank you Julie. So lovely to hear! ENJOY! :)
    Reply
Jo says
March 27, 2017 at 11:15 am

This is really easy and tasty thanks. It also smells fantastic whilst cooking. I used 8 chillis in this batch but think I will increase it a little more next time. We do like things a bit spicy though. I was thinking of trying to double the recipe, should this work if I increase the cooking time by about 20%?
Reply
- thermofun says
  March 27, 2017 at 1:17 pm
  See Also
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  Hi Jo, I personally haven't doubled it but I would think it would be fine. Just stay near it to keep an eye on it. And yes just add 20% cooking time. Enjoy!
  Reply
Mel says
March 14, 2017 at 11:46 am

I'm *really* not a fan of raisins. Don't mind the flavour, but really dislike the texture in savoury foods. How fine do they break down, or could I perhaps pre-blitz a little, to get rid of the worst of the chunkiness? Don't want to leave them out as I'm sure it would be to the detriment of flavour. The recipe sounds delish!
Reply
- thermofun says
  March 14, 2017 at 12:09 pm
  
  Hi Mel - yes they do break down and at the beginning they are being blitzed as well. If you wish to blitz a bit longer that would be ok too! Enjoy! :)
  Reply
Angela says
June 19, 2016 at 10:38 am

Do I have to keep this in the fridge if I made it and sealed immediately and cooled? When opened I would put in fridge... Thanks in advance as I'm always unsure about this issue when I make preserves.
Reply
- thermofun says
  June 19, 2016 at 11:35 pm
  
  Angela -I dont know the official answer to this - but personally I keep mine in the fridge to be on the safe side :)
  Reply
Anne Barrett says
April 25, 2016 at 9:13 pm

Made this tonight, fantastic! Ans SO easy. Thanks for the recipe.
Reply
- thermofun says
  April 25, 2016 at 9:43 pm
  
  Thanks Anne - yes a favourite staple item in our fridge too! :)
  Reply
Stacey says
January 16, 2016 at 10:23 am

We are garlic and onion free and can't use raisins (fructose) but am looking for a sauce replacement. Could I use cranberries or red capsicum to replace raisins. I just do without the garlic.
Reply
- thermofun says
  January 16, 2016 at 4:42 pm
  
  oh that's a tricky one Stacey as I really don't know! you could maybe halve the recipe and try it. I'd love to know how you go.
  Reply
Rebecca says
October 20, 2015 at 6:20 am

How "hot" is it? I have a very sensitive pallet when it comes to chilli. I only put 1/4 tsp of chilli powder in when I make taco seasoning and I still find that too much of a hit for me. Should I remove all chilli seeds or will that take away too much flavour? Thanks, can't wait to try this on some spring rolls!
Reply
- thermofun says
  October 21, 2015 at 12:38 pm
  
  Rebecca it really depends on what kind of chillis you use as to how hot it can be. It would certainly be worth trying it by removing all the seeds. I'd love you to let us know how it goes. :)
  Reply
kal20m says
October 16, 2015 at 11:30 am

WOW - I made this the other weekend and my husband was totally impressed with it. He said that it has a bit more bite than the store bought sweet chilli sauce and he loved it. Never going to be buying this again. Thanks again Leonie !!!
Reply
- thermofun says
  October 17, 2015 at 4:22 pm
  
  Awesome! Yes each batch will no doubt differ as all chillis are different! Im pleased hubby was impressed! :)
  Reply
Jay says
October 08, 2015 at 12:13 pm

How long until this sauce expires assuming its not eaten quickly?
Reply
- thermofun says
  October 10, 2015 at 5:12 pm
  
  Jay a good 4-6 months in the fridge assuming a clean spoon is used each time. :)
  Reply
Cristina says
September 23, 2015 at 3:11 pm

Omg!!! This is delicious! Thank you so much for this recipe! Will never have to buy it from the shops ever again!
Reply
- thermofun says
  September 23, 2015 at 11:40 pm
  
  Thanks Cristina Im pleased to hear! :)
  Reply

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