Quick chilli sauce
Sweet, hot and garlicky. Makes ½ cup
A punchy sweet-and-hot chilli sauce blended in minutes, with no cooking. Serve it with spring rolls, samosas, bhajias and nacho chips, or stir a spoonful into noodles. It keeps for up to 2 weeks in a clean jar in the fridge.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 8
Ingredients
Method
0/3 doneStep 1: Scrape the seeds out of 6 fresh red chillies (wear gloves, or wash your hands well afterwards). Soak them in hot water for 15 minutes to soften and mellow them, then drain.
15 minStep 2: Put the chillies in a blender with 1 tbsp red chilli powder, ¼ cup white vinegar, 4 tbsp sugar, 4 garlic cloves and 1 tsp salt.
Step 3: Blend until smooth, scraping down the sides once or twice. Add a spoonful of water if it's too thick to blend. Taste and spoon into a clean jar.
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 0 g
- Carbs
- 8 g
- Fat
- 0 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does quick chilli sauce take?
- About 20 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
- What can I use instead of sugar?
- Caster sugar, same amount.
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