Easy Sugar Free Sweet Chilli Sauce
This Easy Sugar Free Sweet Chilli Sauce recipe has been the answered to all my dipping sauce prayers. Growing up in a Filipino household a bottle of sweet chili sauce was always in the fridge. You never know when you’re gonna have lumpia rolls around and need something to dip it in.
Unfortunately every sweet chili sauce bottle on the market contains sugar and sometimes even more questionable ingredients (Yes, even the ones in health food stores have organic cane sugar in it that I’ve come across.) Which is why I wanted to make a clean version of this beloved sweet chilli sauce that pairs well with so many asian dishes.
Luckily this sauce recipe is very quick and simple to make. It’s a healthy alternative to the sweet chili sauces you’ll find in stores that’s diabetic friendly.
Ingredients Easy Sugar Free Sweet Chilli Sauce Recipe
This simple recipe only requires a short list of ingredients that may already be in your pantry. You’ll need rice vinegar, monk fruit sweetener, rice wine, dry red chilli flakes, fresh garlic, fresh ginger, tamari or soy sauce, arrowroot powder for thickening and water for the arrowroot powder.
Where to get these ingredients?
A lot of these ingredients can be purchased at any grocery store, health food store, asian store or online.
You can purchase the following dry ingredients easily through the links here:
Monk Fruit Sweetener – Monk Fruit is my go-to sweetener alternative. You want to use the granular monk fruit for this recipe. It’s a 1:1 ratio to sugar replacement.
Avocado Oil – to heat up the red chilli flakes, garlic and ginger.
If you really love spice, you have the option to add in Whole Dry Indian Chilies, also known as Kashmiri Red Chillies.
Tamari (gluten-free soy sauce) – If you or whoever you are serving has an allergy or sensitivty to soy, then I recommend no-soy by the same brand. It tastes just like soy sauce. You can get no-soy sauce here.
Arrowroot Powder – This is an incredible gluten-free substitute to wheat flour for thickening or cornstarch since most cornstarch is using GMO corn.
How to store this Easy Sugar Free Sweet Chilli Sauce?
Once it’s cooked and cooled, you can store it in an airtight container. It should be good in the fridge for up to 1 month. If your sauce thickens too much in consistency for your preference, you can easily reheat it up in sauce pan on low heat until it’s whisked to your desired consistency.
Hope you enjoy this delicious, sweet, sour, savory, versatile sweet chilli sauce that has no sugar in it. Great for anyone to enjoy especially those that are looking to flatten their glucose curve or anyone who is diabetic. This is a great sweet chilli sauce substitute for anyone to enjoy – guilt-free.
Enjoy it with filipino lumpia, any type of egg rolls or tossed in a protein with rice.
More healthy chef-made recipes to try
Easy Sugar Free Sweet Chilli Sauce
This homemade sauce is a perfect balance of sweetness and spice.
3 Cups
servings5
minutes10
minutes30
kcal15
minutesIngredients
1 Tbsp 1 avocado oil
2 tsp 2 finely minced garlic (4 cloves)
3 tsp 3 finely minced ginger (1-inch piece)
2 tsp 2 Organic Red Chili Flakes
1 cup 1 Filtered Water
1 cup 1 Rice Vinegar
1 cup 1 Monk Fruit Sweetener
2 whole 2 Whole Dry Indian Chilies (optional)
1 Tbsp 1 Arrowroot Powder
1 Tbsp 1 Water (for mixing into arrowroot powder)
Directions
- In a small sauce pan, bring to medium heat. Add in avocado oil. When hot add in garlic, ginger and red chilli flakes. Mix together and heat for 1 minute.
- Then add in water, rice vinegar, rice wine, tamari (or soy sauce), monk fruit and whole dry indian chillies (if using) Bring to a boil for 2 minutes.
- While the sauce is cooking, in a small bowl whisk together the arrowroot and 1 Tbsp of water until well combined. Then add to sauce pan and whisk for 5 minutes or until thickened.
- Once the sauce is at a thicken consistency that you prefer, take it off the heat and remove the whole dry indian chillies if you used them. Allow sauce to cool and enjoy!
Notes
- This sauce is good to store in the fridge for up to a month in an airtight container.