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.
HOMEMADE SUGAR-FREE SWEET CHILLI SAUCE
- 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.