Nigella Sweet Chilli Sauce Recipe

Alright, confession time — I used to keep a bottle of sweet chilli sauce in the back of the fridge like it was some kind of emergency ration. Half-used. Sticky. Forgotten. Then one day, mid-recipe, I ran out. No time to pop to the shops. Cue minor meltdown. But I cobbled together my own version, based on a Nigella idea, and — honestly — I never bought the bottled stuff again.

This Nigella Sweet Chilli Sauce recipe has saved many a snack night and spruced up more than a few leftover dinners. It’s hot-but-not-too-hot, gloriously glossy, and it comes together in 10 minutes flat. You can tweak it to your heart’s content, and it actually tastes like real ingredients, not just sugar and preservatives. It’s one of those back-pocket wonders you’ll use far more than you expect.

Ingredients List

• 1/3 cup rice vinegar — for that sharp tang that cuts through the sweetness
• 1/3 cup water
• 1/3 cup + 2 tbsp cane sugar — this gives that characteristic syrupy texture
• (Optional) Diabetic version: use erythritol or other granulated sweetener
• 1 tbsp rice wine — or dry sherry, if you’ve run out (as I often do)
• 1 tbsp sambal oelek — or use 1–2 tsp chilli flakes if you’re going dry
• 1½ tsp finely minced garlic — fresh, not jarred, please
• 1 tsp finely minced ginger
• 1 tsp tamari or soy sauce — tamari if gluten-free
• 2 tsp cornstarch + 1 tbsp water — this thickens it perfectly once cooled
• 1–2 drops red food colouring (optional) — I never bother, but hey, you do you

How to Make It

1. Dump everything except the cornstarch mix into a small pot.
   Vinegar, sugar, garlic — the whole gang.
2. Bring to a boil over medium-high heat, stirring often.
   This helps the sugar dissolve and avoids catching at the bottom.
3. Mix the cornstarch with the tablespoon of water until smooth — do this in a cup while the pot’s bubbling away.
4. Once the sugar’s fully dissolved, pour in the cornstarch slurry.
   Stir constantly — it’ll thicken in less than a minute. Don’t wander off. I once did, and returned to a pot of chilli-flavoured jelly.
5. Take it off the heat.
   Let it cool fully in the pan. It thickens more as it cools, like jam.
6. Pour into a clean jar, seal, and refrigerate.
   You’ll get about a cup. It keeps for weeks — if it lasts that long.

Common Mistakes

Why is my sauce too thick and gloopy?
You’ve probably added too much cornstarch or cooked it too long. Try thinning it with warm water while it’s still hot.

Why does it taste too sharp?
Too much vinegar or not enough sugar. Balance the acid with more sweetness next time.

Why didn’t it thicken at all?
You may have forgotten the cornstarch or didn’t boil it enough after adding. (I did this once while multitasking… badly.)

Can I use pre-minced garlic/ginger?
You can, but fresh really does taste better here. This sauce relies on those tiny flavour punches.

Storage and Reheating Tips

Fridge:
Store in a sealed jar or bottle in the fridge for up to 3 weeks. Shake or stir before using.

Freezer:
Pour into freezer-safe containers or an ice cube tray (genius hack) and freeze up to 3 months. Thaw overnight in the fridge.

Reheating:

• Stovetop: Warm gently in a pan with a splash of water.
• Microwave: 20-second bursts, stirring in between.
  Avoid overheating — it’ll turn gluey.

What to Serve With It

• Spring rolls or dumplings — an obvious but unbeatable classic.
• Grilled prawns or chicken skewers — the sweetness balances savoury char.
• Crispy tofu or roasted veg — turns simple dishes into flavour bombs.

Pair with a cold beer or even a Riesling if you’re feeling posh. The sweetness of the sauce plays well with a lightly sweet wine.z

FAQ Section

Can I make this gluten-free?
Yes, just use tamari instead of soy sauce.

Can I make this sugar-free?
Absolutely — swap in erythritol or your preferred sweetener. Just note the consistency might be slightly different.

Can I double the recipe?
Yes, and you probably should. It vanishes quickly.

Can I use fresh chillies instead of sambal?
You can! Just finely mince them and adjust the quantity to your spice tolerance.

Try More Recipes:

• Nigella Pea And Lettuce Soup
• Nigella Chestnut Stuffing
• Nigella Panna Cotta
• Nigella Steak And Ale Pie