Sweet Chilli Sauce

A simple sauce with familiar flavours, particularly good for Gluten Free and Low Calorie diets.

The perfect addition to some canapés, vegetable fritters and samosas, this sauce also makes a good accompaniment to Seswaa (ground beef), and many BBQ meals and grilled tofu. You control the the ‘heat’ with your choice of chilli and the quantity of carrot. Adding vinegar will further intensify the chilli and increase it’s self life.

Diets for which Sweet Chilli Sauce is suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Raw, Vegetarian and Vegan.


Preparation: 10 mins | Cooking: 10 mins | Serves: 1 cup (approx)

100gm (½ cup) sugar*
½ cup water
1 chilli
1 carrot, peeled
2 tsp rice wine vinegar (optional)


DISSOLVE the sugar in the water over a low heat and gently boil to reduce the volume by about 1/3.
CHOP finely the chilli.
GRATE finely the carrot.
REMOVE the syrup from the heat and add carrot to give the texture of sauce you want (less carrot for a more liquid sauce, suitable as a dipping sauce).
ADD the chilli.
ADD vinegar if desired.


– Store in an airtight container in the refrigerator 2-3 weeks maximum.


* Although this sauce has sugar, the quantity per serve is very small making it suitable for Low Calorie and Diabeitc Diets. For a Raw diet Replace with maple syrup (requiring no cooking) and dilute to your preference.

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