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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


October 30, 2017
Sweet chilli sauce is a condiment king. It goes with pretty much anything as far as dipping sauces go.

Many shop bought sweet chilli sauces are full of sugar (in fact, it is often the main ingredient).This sugar-free sweet chilli sauce can be stored in your fridge for up to 6 months and used as a sugar-free cooking ingredient as well as a dipping sauce. You can use it as a base to make a sticky, sweet chilli chicken or tofu dish, add it to a stir fry or dunk potato chips into it…

Try it with our vegetable loaded rice paper rolls.


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 146 (292)
  • Carbs: 16 (32)
  • Fat: 0 (0)
  • Protein: 4 (8)
  • Sodium: 1073 (2145)
  • Sugar: 5 (10)
  • Makes 2 cups of sweet chili sauce


  • 200 g long red chillies, whole, stalks trimmed
  • 5 cm piece fresh ginger, peeled, roughly chopped
  • 8 garlic cloves, peeled
  • ½ cup Nuvia Sweetener
  • 2 cups white vinegar
  • 2 tbsp fish sauce
  • Add 2–3 red bird’s-eye chillies, whole, stalks trimmed (add as few or as many as you’d like depending on your spice buds)


  • 1. Combine all the chillies, ginger and garlic in a food processor and mix until finely chopped, scraping down the sides as need be.
  • 2. Pour the Nuvia Sweetener and vinegar into a saucepan over a low heat and stir, making sure the mixture doesn’t begin boil, until the sweetener has dissolved.
  • 3. Add the chilli, garlic and ginger paste to the vinegar syrup and simmer for 25–30 minutes until thickened stirring occasionally.
  • 4. Pour in the fish sauce and continue simmer for a further 1–2 minutes, before turning off the heat. Leave to cool.
  • 5. Pour into sterilised bottles* and when cool, store in the refrigerator for up 6 months.

*Sterilise a jar by placing it in boiling water on the heat for 5 minutes.

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