Sugar Free Sweet Chilli Sauce

This sugar free sweet chilli sauce is really yummy, we love it with many things and it’s pretty quick and easy to whip up.

We used to eat a lot of sweet chilli sauce before we were sugar free, it just made so many dishes taste that much better, if something was lacking a certain something I would put in a tablespoon of sweet chilli sauce in and BOOM! PERFECTION!!

Obviously we knew there was sugar in it, It is called SWEET chilli sauce!!!!  but we just never really stopped and checked HOW MUCH SUGAR!

So when we did stop to look, we were shocked at just how many  sauces required in Asian inspired dishes were so high in sugar,  which is probably driven by consumer demand in the western world, and probably quite far removed for traditional Asian cuisine.

I have searched high and low to find Sweet chilli Sauce that we can have, but have never had any luck.

As a result we had to make one, this is a homemade sugar free  sweet chilli sauce recipe which we love, we have it as a dipping sauce with baked spring rolls or as a drizzle over these Corn & Vege Fritters, it makes a great sweet chilli chicken pizza, and is fabulous with fish, or to make a yummy dressing over roast vegetables.

I think it is best to add the chilli in small amounts and continue to taste until you  get the required hotness  as everyone’s tolerance to heat is so different, this also depends on the type of chilli you are using, better to have to add more, than throwing it all away because it blows your head off!!

Want to try other versions of normally sugar laden sauces? Try our Sugar free Hoisin Sauce or our Sugar Free Satay Sauce

Notes – If you don’t have any fresh chilli, I have also used chilli powder or chilli oil with good results.

Try this homemade sweet chilli sauce in this Sweet Chilli Fish

sweet chilli sauce
Prep time
Cook time
Total time
Serves: 1 cup
  • ¾ cup Water
  • ⅛ cup of dextrose (glucose)
  • ¼ cup rice wine vinegar
  • ¼ cup apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon tomato paste/puree
  • ½ teaspoon ground ginger
  • 1 dessertspoon rice malt syrup
  • ½ teaspoon cornflour/arrowroot
  1. Combine all ingredients (except corn flour/arrowroot) in a small saucepan
  2. Bring to the boil and continue to boil for around 5 minutes or until it starts to reduce
  3. Reduce heat to low
  4. Add the corn flour or arrowroot according to the directions on the package
  5. Stir until desired thickness is achieved

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