Sugar-free | Gluten-free | Dairy-free | Vegan version available
Servings: Makes 200 ml (6.7 oz)
Cuisine: Bridget's Healthy Kitchen
Prep time: 1 hours & 10 minutes
Cook time: 7 minutes
There are only two words needed to describe this recipe, and that's - awesome sauce. After being asked multiple times by many people to create a healthy version of sweet chilli sauce, I finally gave in and hit the test kitchen. To say I am happy with the results is an understatement!
My healthy version of sweet chilli sauce is not just a sight for sore eyes but also a taste for hungry tums!
This sauce is layered with flavours and is wonderfully complex yet well balanced with sour, sweet, and spice hints. The chillies add enough kick without knocking your head off, and the sauce is, of course, free from sugar, gluten, dairy and all the other nasties that go into store-bought sauce.
You're going to want to put this sauce on repeat in your house. However, I warn you; it's addictive!
Hints, Tips & Tricks
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
To help maintain a sweet taste without adding refined sugar, I also use my Zero as Sugar Pure Erythritol. You'll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which's 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
This recipe also requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
- 15 g (½ oz) dried red chillies
- 150 ml (5.2 oz) apple cider vinegar
- 100 g (3.5 oz) Zero as Sugar Erythritol
- 50 g (1.7 oz) Pure as Inulin Powder
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 2 tbsp extra virgin olive oil or avocado oil
- 1-2 fresh red chillies, seeds removed and discarded and then roughly chopped
- 1 tbsp Bridget's Sticky Sauce
- 1 tbsp fish sauce (leave out for vegan version)
- 1 tbsp coconut aminos, optional, or add an extra tbsp sticky sauce
- Shake the seeds from the dried chillies and discard them. Roughly chop the chillies and then soak with enough boiling water to cover. Leave to soften for 1 hour.
- In a small heavy-bottomed pot, whisk together the apple cider vinegar, erythritol and inulin and bring to a boil. Turn the heat down and allow the mixture to simmer for a couple of minutes.
- Drain the water from the chillies and add them into a food processor with the ginger, garlic, olive oil, fresh chillies, sticky sauce, fish sauce, and coconut aminos. Blend well to chop all the ingredients finely, and then add the mixture to the pot.
- Stir well, bring the mixture to a boil, and then reduce the heat to simmer. Simmer gently for 3-5 minutes or until the sauce thickens slightly.
- Allow the sauce to cool before pouring into a clean jar or bottle.
- You can store the sauce for up to 2 months in the fridge or two weeks in the pantry. I like to leave my sauce in the refrigerator to last longer and then bring it out and leave it at room temperature when I want to use it.
Awesome stuff, Kay!
We hope you liked it :)
Making this today, was looking for a sugar free alternative. Thanks Bridget