Sweet Chilli Sauce Recipe

Sweet Chilli Sauce
Photo : Jackie Cameron

I enjoy something slightly spicy when having a drink or two. This sparks  memories of Dodo’s vegetable market in Church Street, Pietermaritzburg  where my mom would stock up on supplies and my dad would buy a large  paper packet filled with greasy chilli bites for my sister and I. The  outer crispness and the inner slightly-spicy softness - almost  sponginess - is a texture sensation. I add onion, tomato, pepper and  lots of roughly chopped dhanya. For its intensity and versatility I rate  dhanya one of my favourite fresh herbs and served on Camembert it makes  a memorable meal with a homemade sweet chilli sauce, or with curry, or  in samoosas, or in salads or with chicken livers. The options are  endless.

Sweet Chilli Sauce

Yields: about 70 ml

Ingredients :

½ cup White Wine Vinegar

½ cup Water

½ cup White Sugar

4 Red Chilli (remove the seeds and thinly slice to result in about 10g of Chilli)

7 g Garlic, grated

15 g Ginger, grated

Method :

1) Heat the vinegar, water and sugar together in a saucepan.  Stirring all the time until all sugar crystals are dissolved

2) Add the chillies, ginger, garlic and reduce until a syrup consistency is reached

3) Serve chilled

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713