Indian Chilli Dipping SauceIndian Chilli Dipping Sauce is a modern South African fusion recipe for a classic sweet chilli dipping sauce based on a Thai original. The full recipe is presented here and I hope you enjoy this classic South African fusion version of: Sweet Chilli Sauce.
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This is the classic Thai-style sweet chilli sauce that used to be the ubiquitous chilli sauce when I lived in South Africa, so this is a fusion version of the sauce, slightly less sweet and with a little more chilli heat. I’ve added a bit of tamarind for a fruity sour note and I’m using tinned cherry tomatoes as the base as they have more flavour. There’s a couple of African birds’ eye (piri-piri) chillies used for heat amongst the milder chillies, but you can dial the heat up or down as you wish.
Ingredients:
8 red bell peppers, cored and coarsely chopped
8-10 red chillies (4 piri-piris, 4 red jalapenos, 2 Fresno chillies), coarsely chopped
finger-sized piece fresh root ginger, peeled and coarsely chopped
8 garlic cloves, crushed and peeled
400g (14 oz) tin cherry tomatoes
600g (3 cups) golden caster sugar
200ml (4/5 cup) red wine vinegar
1 tbsp tamarind paste
Method:
Combine the hot peppers (with seeds) and bell peppers, ginger and garlic in a food processor and pulse until finely chopped. Scrape into a large saucepan and add the tin of tomatoes along with the sugar, vinegar and tamarind.
Bring the mixture to a boil, skimming off any scum that comes to the surface. Reduce the heat to a gentle simmer, and cook the mixture for 90-150 minutes, stirring occasionally. The sauce will thicken, so you need to stir more frequently during the final 20 minutes of cooking. Also use a fork to mash the tomatoes, ensuring they break down.
You are aiming for a sauce with a thick pouring consistency. Once the sauce has thickened to your liking, take off the heat and allow to cool for 15 minutes.
At this point ladle or carefully pour into sterilized jars that have been warmed in a low oven. Seal with lids and allow to cool before labelling and storing.
This sauce will keep for 3 months in a sealed, sterilised jar in a cool, dark cupboard – refrigerate once opened.
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