Sweet Chilli Sauce (of the nippy variety)

Ok, so this is the easiest thing in the world to make, takes ten minutes, and tastes amazing. Here’s what you’ll need:

  • 100ml white wine vinegar (malt will do, but white wine is nicer)
  • 100g muscovado (or other light brown) sugar
  • 1 tbsp tomato puree
  • 2 tbsp water
  • 3 hot green chillies, finely chopped, seeds included


First a note – this will make a HOT sauce. If you want to retain the flavour but reduce the intensity of the heat, remove the seeds from the chillies before chopping. As is usual when working with hot chillies, wear gloves or try and avoid skin contact with the chilli oils.

Mix the white wine vinegar and sugar together and put in the smallest pan you can find (we’re only making a small amount). Bring to the boil and turn down the heat to a gentle simmer. The liquid will begin to darken almost immediately as the sugar caramelises.

Mix the tomato puree and water then add to the pan.

Drop in the chillies and continue simmering until the liquid has reduced to the desired thickness.

If you don’t want chunks, you can strain the liquid through a metal sieve or tea strainer to get a smooth, glossy sauce, but it’s much nicer with the chillies left in.

Works particularly well  when drizzled over tikka’d chicken stuffed in a baguette with lettuce and sour cream 🙂

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