Sweet Chilli Sauce


  • 10 cloves garlic, peeled
  • 4 large red chillies, stems off, roughly chopped
  • 100g fresh ginger, peeled, roughly chopped
  • 40g galangal, peeled, roughly chopped
  • 1 red beetroot, peeled, sliced
  • 10 lime leaves, central vein removed
  • 3 lemon grass stems, remove the 2 outside leaves then finely slice the inside
  • 1 bunch coriander, washed, coarsely shredded
  • 120g caster sugar
  • 50ml cider vinegar
  • 50ml Thai fish sauce
  • 50ml soy sauce


This makes much more than you need, you can keep the remainder in the fridge. Alternatively, buy my own brand sweet chilli sauce.

Put the first 8 ingredients in a food processor and purée to a coarse paste.

Caramelise the sugar in a heavy-based pot and cook until it has turned a dark caramel colour.

Stir in the paste and bring the sauce to the boil. Add the last 3 ingredients and bring the sauce back to the boil again. Simmer for 1 minute.

Pictured above with Peter's Grilled Scallops - see recipe here