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A recipe for sweet chilli sauce using dates & honey instead of refined sugar

Sunday, February 4, 2018

I simply adore sweet chilli sauce. I add it to so many things! I am very aware of how much refined sugar it contains and set about creating my own version using the natural sweetness of honey and local Forest Feast dates.


I am increasing concerned by the amount of refined sugar in the food we eat.  While I have no plans to cut it out completely, I am looking for ways to reduce it, using natural sweeteners.

Before anyone gets all shouty on me, I know that this isn't technically sugar free as the dates and honey both count as sugar but please indulge me as my normal recipe has 225g sugar in it so to cut that out is quite an achievement

This year, I grew loads of chillies in my greenhouse.  I couldn't possible get through them all so I dried some and froze some.  The frozen ones were perfect for making sweet chilli sauce.  I tend to try eating a bit more healthily in January so this was an ideal time for to experiment and try to create a sugar-free version of one of my favourites.  I decided to use honey and dates from local company, Forest Feast.  I was really pleased with the resulting sauce.  It's not as sweet as the sugary version but you can add more honey if you want it sweeter.  I served mine in adorable little mini Kilner jars,  Perfect for gifts.  I gifted these jars to various family members and the feedback was extremely positive

Click on the tabs above for the ingredients and instructions.  Scroll down for the video

If you would prefer to try my more mainstream home-made version using sugar, you can find it here- recipe for sweet chilli sauce  

Ingredients

  • 100g red chillies, deseeded
  • 2 large tomatoes, skinned and deseeded
  • 3 red peppers, deseeded, roasted and skins removed
  • 100g dates (I used Forest Feast)
  • 3 cloves garlic, peeled and chopped
  • 1 inch piece of ginger, peeled and chopped
  • 150mls rice wine vinegar
  • 3 tbsps honey
  • 75 ml water

Instructions

  • place the chillies, tomatoes, red peppers, garlic, ginger and dates in a food processor and blitz to a paste
  • place in a saucepan and add the honey, rice wine vinegar and water
  • bring to the boil and simmer until reduced to a sticky thick sauce
  • While still hot, pour into a jug and pour into steralised containers
  • Keep in the fridge but be aware that it won't last as long as standard sweet chilli sauce without the refined sugar!

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