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Thai Sweet Chilli Sauce

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Recipe - Thai Sweet Chilli Sauce

Cook like a pro with Chef Kunal Kapur


  • 250g Red Fresno Chili Peppers - 50/50 deseeded
  • 2 cups white vinegar
  • 2 cups water
  • 2 cups sugar
  • 6 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch


  1. Wash and chop Fresno chilies. Remove the stem and deseed the chillies and remove the membranes from half of the chillies and retain the seeds from the rest. Adding all the seeds will make it more hot. But if you like it hot you may use the entire seeds.
  2. In a large wok add chopped chillies and add Water, White vinegar, Sugar and Salt.
  3. Add smashed garlic and grated garlic to the wok.
  4. Bring the mixture to a boil and simmer on low heat for 20 minutes till the chillies have gone softer.
  5. Turn the flame off and puree everything into a coarse mix. I used immersion blender you can even use a traditional grinder. Remember to puree when the sauce is at room temperature or it can lead to sever accidents.
  6. Return the pureed sauce to the stove and simmer for a little longer. In a small bowl add cornflour nd 2 tablespoons of water and combine. The slurry should be lumpfree. Add this cornflour mix to the chilli sauce. In a minute you will see the sauce will thicken and in case it doesn’t thicken you can add a little more of this cornflour slurry and achieve the desired consistency.
  7. Let it cool down and then transfer it to a glass bottle. Refrigerate till use. This stays good for 6-8 months if refrigerated properly. Enjoy this on your bread slice, smear on your paranthas, use as a dressing in your salads and basically you won't stop eating and will find innumerable reasons to devour it.



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