Preparation time
0min
Total time
0min
Portion
3
jar(s)
Level
--
Ingredients
sauce
- 125 grams whole fresh red chilli, (the smaller the hotter, adjust to suit)
- 250 grams sultanas
- 4 pieces fresh ginger root sliced, equivelent to 4x10 cent coins
- 8 cloves garlic
- 2 teaspoons salt
- 360 grams white vinegar, 1.5 cups
- 500 grams raw sugar
- 250 grams water
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place all ingredients into TM bowl and process on speed 8 for 20 seconds. Cook for 10 minutes on Varoma on speed 2. Scrape sides and cook for a further 40 minutes on 100c on speed 3.
Pour into sterilized bottles and seal. - General Tips
You can thicken this sauce by increasing the cooking time or make it 'chunkier' looking by decreasing the initial processing time.
I have bottled it and it has always lasted 6 months, but I am sure it would last longer
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Show me similar recipes by:
Comments
This is the most lush flavourful chilli sauce I've ever taste.
I ended up using about 150g of fresh chilli from my garden. Mostly long red with about 8-10 yellow habaneros. It was the perfect kick of heat without being too spicy.
I used dates instead of sultanas as that is what I had on hand. The rest of the recipe was as listed above.
Mmmmm....yum! Don't think I will ever buy sweet chilli sauce again. Delicious flavours. Thank you!
You cant double this recipe in a TM31
(ask me how I know! I made a chilli sauce 'volcano")
Substituted dried blueberries as I didnt have sultanas.
Did 50/50 white and Apple cider vinegar.
Omitted the water.
Turned out fantastic! Perfect pouring consistency.
Super tasty!
100g chilli, + 20g deseeded chilli.
450g sugar
Best sweet chilli sauce ever - I've been using this recipe for years. Always make it for my Christmas gift hampers
Our family favourite. We have made this for years. Thank you.
One of my favorite sauces to make and swap with my local buy, swap, sell group. I swap the white vinegar for white wine vinegar. 💜
Beautiful flavours I did adjust the amount of chili and substituted a red capsicum to make up the difference. Next time I'll chop the capsicum and drain before adding admin I think it made it a bit runny so I cooked it again for 10 mins Veroma and it's a good consistency. I also cut back a weeny bit on the sugar otherwise it may have been too sweet having used capsicum which I find set anyway. Made 750mls of sauce consistency.
Thank you for sharing this recipe. I replaced the 125g Chillies with 250g Jalapeno's. Sublime
Cynthia Matthysen
Gave this one a go and everybody loved it. I now have to make extra for the extended family 😁 great recipe.