Sweet Chilli Sauce

Sos Cili Manis

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Preparation info

  • Makes about

    200 g

    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This is the sweet chilli sauce that I served with my fish cutlets on MasterChef UK. The judges loved the balance of flavours in this sauce! Double the recipe to make a bigger batch as this will go fast!


  • 5–6 Tbsp white vinegar
  • 100 g ( oz) sugar
  • 4 Tbsp water
  • 3 cloves garlic, peeled and minced
  • 2 Tbsp chilli flakes
  • ½ tsp salt, or to taste
  • 1 tsp cornflour, mixed with 3 Tbsp water


  • Place all the ingredients, except the cornflour paste, into a heavy-bottom pan and bring to a boil. Turn down the heat and let it simmer for 15 minutes.
  • Stir in the cornflour paste and let it simmer for another 2 minutes. Remove from the heat and set aside to cool. The chilli sauce will thicken as it cools.
  • Store in a clean glass jar. The sauce will keep for up to a month in the refrigerator.