Low FODMAP Recipe - Sweet Chili Sauce


Halve 100g of the chillies and place in the bowl of a food processor.

Halve and deseed the remaining chillies.

Coarsely chop and place in the food processor. Add  250ml white vinegar. Process until finely chopped.

Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat.

Cook, stirring, for 5 minutes or until the sugar dissolves.

Increase heat to high and bring to the boil.

Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens.

Pour into sterilised airtight bottles and seal.

Recipe from Good Food magazine

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500g long fresh red chillies, stems trimmed

750ml (3 cups) white vinegar

645g (3 cups) caster sugar

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