Low FODMAP Sweet Chilli Sauce

Ingredients

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SERVES 32 (1 tbsp per serve, recipe makes 500ml)

Sweet Chilli Sauce

250   mild red chilli
315   white sugar
375   white vinegar

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • medium saucepan
  • food processor
  • 500ml preserving jar

Low FODMAP Sweet Chilli Sauce

PREP IN 15 MIN COOKS IN 30 MIN SERVES 32 (1 tbsp per serve, recipe makes 500ml)
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)

Low FODMAP sweet chilli sauce can be very hard to find as most brands add garlic to give the sauce more flavour. I love sweet chilli sauce so decided to create a simple and easy recipe that is FODMAP friendly!

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 43
Fat 0g
Saturates 0g
Protein 0.2g
Carbs 10.5g
Sugars 10.2g
Fibre 0.1g
Salt 0g
Iron 0.1mg
Calcium 1.9mg
Calories 43
Fat 0g
Saturates 0g
Protein 0.2g
Carbs 10.5g
Sugars 10.2g
Fibre 0.1g
Salt 0g
Iron 0.1mg
Calcium 1.9mg
Calories 43
Fat 0g
Saturates 0g
Protein 0.2g
Carbs 10.5g
Sugars 10.2g
Fibre 0.1g
Salt 0g
Iron 0.1mg
Calcium 1.9mg
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FREE TRIAL
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  1. Sterilise a glass jar by washing with hot soapy water and then air dry the jar in the oven at 120ºC (250ºF) for 20 minutes.
  2. Measure out 50g (1.8oz) of the red chillies. Coarsely chop the whole red chillies and add them to the food processor.
  3. Halve and deseed the remaining 200g (7.05oz) of red chillies. Roughly chop them and add them to the food processor. Add 1/2 cup of white vinegar and process until the chillies are finely chopped.
  4. Transfer the chilli mixture to a medium sized saucepan and add the white sugar and the rest of the white vinegar. Heat on low until the sugar dissolves. You will need to stir the mixture and this step should take about 5 minutes.
  5. Then increase the heat to high and bring the mixture to a boil. Reduce heat to medium and allow the sauce to simmer for 20 to 25 minutes or until the sauce thickens, stirring occasionally. The sauce should continue to thicken as it cools.
  6. Pour into the sterilised air tight jar and seal. Store in the refrigerator for up to 3 months.

Buying Tips

Gluten Free Tips

Dairy Free Tips