How does one make this sauce at home, as my family eat it with more or less anything and I am buying 2 bottles (or more) a week!!! Any suggestions greatly accepted. Thank you. Marie

I found a few recipes for sweet chilli dipping sauce by doing a google search, I would suggest you compare the iingredients on the bottle with the recipes on the internet to find something similar

You can find "Chilli Dipping Sauce" included in Mike Robinson's recipe for Mixed Seafood Tempura on this site.

Love Grub, sorry I gave you the wrong info.
You will find what you are looking for in the undernoted bbc website. When you get there just type sweet chilli dipping sauce in the search box and go.

www.bbc.co.uk/food/

Love Grub, don't waste your money on dipping sauces. They are the easiest thing to make. Try my dip. 8 tablespoons rice vinegar,to 8 tablespoons of caster sugar, 2 tablespoons light soya sauce and very finely chopped chillies. I used red ones and 2 to start off with,if it's not enough add more, to much add less. Just mix everything together in one go untill the sugar has dissolved, thats it finished. No cooking involved. If you donot like it I'll post more, I'm always experimenting. This quantity will make quiet a bit.

Hi LoveGrub,
I love sweet chilli dipping sauce, too and it's more popular than tomato ketchup in our house. I was very happy to find in my local Snsbry's a big 850 g thai 'Chilli Dipping Sauce' and it was only 2.99. It's from a company called Namjai. It was in the specialty section with stuff like kosher/japanese ingredients etc rather than the normal sauces aisle (those ones always seemed so expensive and tiny). And it's pretty good - ingredients are palm sugar, vinegar, water, chilli vinegar and salt. I like the convenience. It's made in thailand but imported by Montien Spice Co. Ltd., Surrey. Otherwise if you are in the NW London area you should try going to Oriental City in Colindale

Hi Blondie, that recipe sounds quite easy - does it have to be caster sugar, would the soft brown sugar work also?

Hello Porridge, brown sugar would alter the flavour. You can try it to see if you like it, only use half of the ingredients and make a small amount. I use white caster because it dissolves in the vinegar. The finished sauce should not be grainy. The sliced chillies should float on top and add more if you like it hotter,start off with two.

A variation on this theme is the Delia recipe for Chilli Jam which is in the last of the 3 white covered books (sorry I'm at work and can't remember what they are called - but all her recipies are on her website anyway) - the recipe is fried squid with chilli jam, which is lovely by the way and very useful as a standby because you can buy frozen squid in the supermarket, the chilli jam keeps for ages in the fridge, and you can defrost the squid for an emergency starter or lunch, very impressive! But we also use the chilli jam on sausages, and with those chinese spring rolls from the supermarket as little snacks.

If you like chilli sauce, try Tomato and chilli Jam by Tamasin Day Lewis, I make it in bulk and bottle{jar} it. I call it adult tommy ketchup !!! Its adictive, it goes on anything and with anything, try on a bacon roll or butty, spread on bread before making toasted cheese, serve with deep fried brie..............................................the list goes on !!!!!! Heres the link....................

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