I don’t know about you, but I can’t control myself around sweet chilli sauce – If I am using a shop bought bottle then my little dipping pot on my plate is more like a dipping bowl, and that usually equates to lots of sugar intake!
This recipe is not only bursting with flavour, it also provides a good nutritional hit – rather than using the usual big dose of white refined sugar, I have found that using a relatively small amount of unrefined coconut sugar, alongside fresh mango, sweetens this sauce up just as much and still gives that satisfying hit that we crave from a sweet chilli sauce. The added goji berries also add some sweetness whilst delivering an array of nutritional benefits such as protein, Vitamin C, Fiber, Iron, Vitamin A, Zinc, antioxidants and all 8 amino acids. The addition of raw apple cider vinegar rather than regular vinegar also gives this sauce extra nutritional edge.
I always have a supply of this healthier version in the fridge. It makes life much easier for the nights that I don’t want to properly cook – simply frying up some tofu to dip, with a selection of veg in soy sauce can be a quick and satisfying dinner with a pot of this sauce on the side. Another good use it to drizzle it over some raw salad ingredients as a dressing. Use as you would a normal chilli sauce and then some.
- 3 fresh long red chillies (mild/medium) – deseeded & finely chopped
- 4 cloves garlic – finely grated
- 1 mango – chopped into small pieces
- 60ml raw apple cider vinegar
- 60ml water
- 30g coconut sugar
- 1 tbsp maple syrup
- 1/2 tsp sea salt
- Juice of 2 limes
- 20g dried goji berries
- 1 tsp cornflour or arrowroot powder
- (Optional: You could try adding 1/2inch grated ginger to the mix)
- Place the Chillies, garlic, mango, vinegar, water, coconut sugar, maple syrup and sea salt into a small saucepan and bring to the boil. Reduce the heat and simmer for about 25 minutes until the mango has softened and the mixture has turned a darker colour.
- Add the lime juice and goji berries to the pan and stir to combine.
- Mix the cornflour or arrowroot with a couple of tablespoons of water and mix to combine – add this to the pan with the other ingredients and stir.
- Simmer for about another 5 minutes until the liquid has thickened.
- Remove from heat and set aside to cool; once cooled blend the mixture until quite smooth but not completely, try to aim for leaving a slight texture.
Store in an airtight container in the fridge.
Tip: For a quicker version simply blend all the ingredients apart from the cornflour/arrowroot; bring all ingredients to the boil in a pan and simmer for about 5 minutes; mix the cornflour with a tiny bit of water and add to the pan with the other ingredients, stir and simmer for another 5 minutes until the sauce has thickened – This version produces a slightly different texture and end result but is still absolutely delicious if you need to knock something up quickly. You could even make this raw but would be better to leave it standing for some time for the flavours to develop.