Low FODMAP Sweet Chilli Sauce

Ingredients

MAKE GLUTEN FREE

Makes 32 servings (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

Last updated Apr 8th, 2019

PREP IN 15 MIN
COOKS IN 30 MIN
SERVES 32
(1 tbsp per serve, recipe makes 500ml)
BY Alana Scott
DIETITIAN REVIEWED BY Kate Watson (RD)
FEATURED IN Condiments, Vegetarian Options

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
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

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

Nutrition per serve

    | |
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
    | | |
  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

There are no FODMAP buying tips for this recipe.

Gluten Free Tips

There are no gluten free tips for this recipe.

Dairy Free Tips

There are no dairy free tips for this recipe.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Kate Watson (RD)

Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh... Read More