Sweet Chilli Sauce Recipe

Sweet Chilli Sauce

Recipe by Jackie Cameron

I enjoy something slightly spicy when having a drink or two. This sparks memories of Dodo’s vegetable market in Church Street, Pietermaritzburg where my mom would stock up on supplies and my dad would buy a large paper packet filled with greasy chilli bites for my sister and I. The outer crispness and the inner slightly-spicy softness - almost sponginess - is a texture sensation. I add onion, tomato, pepper and lots of roughly chopped dhanya. For its intensity and versatility I rate dhanya one of my favourite fresh herbs and served on Camembert it makes a memorable meal with a homemade sweet chilli sauce, or with curry, or in samoosas, or in salads or with chicken livers. The options are endless.

Yields: about 70 ml

Ingredients :

½ cup White Wine Vinegar

½ cup Water

½ cup White Sugar

4 Red Chilli (remove the seeds and thinly slice to result in about 10g of Chilli)

7 g Garlic, grated

15 g Ginger, grated

Method :

1) Heat the vinegar, water and sugar together in a saucepan.  Stirring all the time until all sugar crystals are dissolved

2) Add the chillies, ginger, garlic and reduce until a syrup consistency is reached

3) Serve chilled

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Helen McClennon]

very easy recipe to do.
I had to make a slight change and use cyder vinegar as i had no white wine vinegar, the outcome was still a very tasty dipping sauce,
will definatly be using this recipe again but properly with the white wine vinegar.

[Jackie Cameron]

Thanks Helen, for your comment! Glad you enjoyed the recipe.
Happy Cooking : )

Yours in hospitality
Jackie Cameron
(Head Chef)