Healthier sweet chilli sauce

This healthier version of sweet chilli sauce tastes like the real thing, without all the guilt as it's gluten-free, sugar-free and low carb!

  • Takes 15 mins + cooling
  • Makes about 250ml
  • Easy

INGREDIENTS

  • 3 garlic cloves, chopped
  • 1-2 red chillies, chopped (to taste)
  • ½ onion, finely chopped
  • 80ml xylitol
  • 180ml water
  • 60ml white vinegar
  • 10ml tomato paste
  • 15ml cornflour

METHOD

  1. Blitz all the ingredients, except the cornflour, until finely chopped. Bring to a boil on medium. Reduce heat and simmer for 5 minutes, stirring occasionally.
  2. Combine the cornflour with 60ml of the sauce, stirring until a paste forms. Add the paste to the sauce and simmer for about 3 minutes or until the sauce thickens. Season. Cool and store in the fridge.

Serve with: use as a glaze or dipping sauce with prawns, in stir-fries, basted over grilled chicken or mixed through roast veggies.

Storing tip: spoon the hot sauce into sterilised jars, allow to cool, and store in the fridge (unopened) for 2 months. Once opened, eat within 3 weeks.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: June, 2017


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