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Thai Recipe : Sweet Chili Dipping Sauce

This sauce is called Nam Jim Wan in Thai


  • 3 ½ oz pickled plums (available in jars in Asian stores,
  • sometimes called ‘salted’ plums
  • 4 large red chilies
  • 3 cloves garlic
  • 4 oz sugar
  • 1 tsp salt
  • ½ cup vinegar
  • 1 tsp tamarind juice (optional)
  • 3 tbsp water
  • Chopped fresh coriander leaves to garnish


  1. Boiled pickled plums for several minutes in water. Drain then blend with a little plum juice for a few seconds in a food processor. Pour into a saucepan. Set aside.
  2. Roughly blend chilies and garlic. Add to plum puree with sugar, salt and vinegar and tamarind juice, if using.
  3. Simmer mixture for about 10 minutes, taking care not to let it burn or stick to the bottom of the saucepan.
  4. Taste to see if extra sugar, salt or vinegar is needed. The flavor should be slightly more sweet than sour or salty.
  5. Add water to sauce while cooking, to maintain the consistency you require.
  6. Garnish with chopped coriander leaves. Serve with Thai snacks, particularly crisp-fried food. This sauce will keep in sterilized jars for several weeks in the refrigerator.

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Last Modified: 11/27/11.