Sweet Chili Silverbeet Sauce

The ultimate sweet chili silverbeet sauce to serve alongside your Christmas chicken roast recipe; creamy with a hint of sweet chili glaze.
10 minutes
20 minutes
4 -6 as a side

About this recipe

Sweet Chili Silverbeet sauce is the ultimate sauce to serve alongside your Christmas chicken roast recipe; creamy with a hint of sweet chili glaze.  Hands down, this is one of the easiest sauces to make. All you have to do is cook the silverbeet and combine it with the rest of the ingredients. A unique twist to the traditional selek dip to compliment your festive table, To me, sweet chili silverbeet sauce is THE TASTE of the holiday. A sweet-spicy moreish sauce to replace the traditional cranberry sauce.  



  • 500 grams silverbeet with stalks chopped
  • 5 garlic cloves
  • 4-6 tablespoons lemon juice
  • ½ cup tahini (hulled)
  • salt to season
  • ¾ tablespoon sweet chilli sauce
  • 1 tablespoon hot sauce
  • cold water as required – see Cook’s note

Notes from Rouba

  • You can substitute greek yogurt for tahini
  • Keep in mind that the quality of tahini can vary with different brands so it’s best to add the water gradually.
  • Hulled or Unhulled Tahini – What’s the difference?



Step 1

Coarsely chop the silverbeet

Bring a pot of salted water to a boil and add chopped silverbeet. Cook until softened approximately 15-20 minutes.

When tender, but not too soft, drain.

Step 2.

Add crushed garlic, tahini, lemon, and tender silverbeet to a bowl, using a hand blender, blend until somewhat fine but still rustic.

Add sweet chili and hot sauce and water as required for a sauce consistency. Stir well to combine.

If the sauce is too thick, simply add some water to thin it out. 

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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