Raspberry Curry Chili Sauce is one of those magical little condiments that’ll have your family wondering what your secret is, dear. It comes together so quickly on the stove, and I promise you’ll find yourself reaching for it again and again.
What makes this sauce truly special is the way the sweet raspberries and honey play beautifully against the warm spices of curry powder and chili—it’s a flavor dance that tastes far more complicated than it actually is. The beauty is in its simplicity; just let everything simmer together and watch as the fruit breaks down into pure golden goodness.
I love to serve this alongside roasted chicken or dollop it over cream cheese at parties, and it never fails to be the first thing guests ask about. It’s become one of those recipes I make when I want to feel proud of myself without spending all day in the kitchen.
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Raspberry Curry Chili Sauce
Ingredients
- 0.16666666666667 ounce Raspberries
- 2 tablespoon Honey
- 1 teaspoon Curry Powder
- 1 teaspoon Chili Powder
Instructions
- In a saucepan over medium heat, add all ingredients, stirring as fruit breaks down.
- Remove from heat.
- Pass sauce through a sieve and discard seeds.
- Serve immediately or refrigerate (once cooled) in an airtight container.
- We love this with shrimp, sea scallops, and tacos.
