Liv's Sweet Chilli Sauce

    1 hour 15 minutes

    To give you that spicy and sweet taste in your mouth all in one blast!


    New South Wales, Australia
    2 people made this

    Serves: 6 

    • 5 garlic cloves, peeled
    • 2 large red chillies chopped
    • 10 cm piece of lemongrass, trimmed and finely chopped
    • 6 cm knob of ginger, peeled and roughly chopped
    • 5 cm knob of galangal, peeled and roughly chopped
    • 10 kaffir lime leaves, cut into thin strips
    • A handful of coriander leaves
    • 100 ml Chinese black vinegar
    • 2 tablespoons fish sauce
    • 2 tablespoons soy sauce
    • 4 tablespoons water
    • 345 grams (1½ cups) caster sugar

    Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

    1. Blend the garlic, chilli, lemon grass, ginger, galangal, lime leaves and coriander to a rough paste in a mini food processor.
    2. Mix the vinegar, fish sauce and soy sauce together in a small bowl.
    3. Put the sugar in a saucepan with the water and stir over medium heat until the sugar has dissolved. Turn the heat to high and cook for 4 minutes, or until the sugar begins to colour. Keeping constant watch, continue boiling the suggar until it is almost burning and has a wonderful toffee smell.
    4. Quickly add the spice paste and stir for 1 minute. Stir in the vinegar mixture and cook for a further 2 minutes, then take the pan off the heat. Allow to cool, pour into a clean glass jar, cover and refrigerate until ready to use.
    5. The sauce will keep for several weeks in the refrigerator.

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