Chilli And Ginger Caramel Sauce

Who doesn’t love caramel? This is an Indian twist to the classic caramel. I was experimenting with a fusion tart called ‘Desi mango tart’ which is delicious and still needs a few little tweaks for the pastry and I came up with this chilli and ginger caramel for the filling. This caramel can be used for topping cakes and also for filling tarts. I find that it goes really well with mangoes and also with vanilla or chocolate. I also used it for topping a mango sponge cake and it tasted amazing with this caramel.



Ingredients: (Yields 1 cup of caramel)

  • Medium green chillies – 4; chopped or 2 teaspoons of chopped green chilli  (Make sure you remove the seeds and white membrance before chopping)
  • Grated ginger- 1 1/2 teaspoons
  • Granulated sugar- 3/4 cup or 150 grams
  • Butter- 50 grams
  • Single or fresh cream- 80 ml


Add cream, chilli and ginger to a sauce pan. Allow it to simmer and once you see it starting to form bubbles, take it off the heat. Stain through seive and discard the chilli and ginger. It will look like the cream has started to split but whisk it well and it will combine.

infusing the cream
Heat the sugar in a wide saucepan over a low heat. Keep mixing it with a rubber spatula or a wooden spoon. Once it starts to form clumps remove the wooden spatula and only swirl and shake. Keep over low heat and allow it to turn into a deep caramel color and all the sugar has dissolved. Make sure to keep swirling the pan and do not let it become too dark as it can lead to a bitter aftertaste. Keep a whisk right next to you.

chilli ginger caramel1

Keep swirling the pan. Add the butter to the pan and whisk continuously. It will bubble rapidly and allow the butter to melt. Keep whisking it. Then add the cream little by little whisk vigorously until you get a smooth caramel. It will first bubble and thicken but once you add all the cream and keep whisking you’ll have a smooth and luscious caramel.

chilli ginger caramel2

Remove from heat, allow it to cool a bit and pour into a bowl. The caramel will thicken upon cooling so just before using microwave for 20-30 seconds. Store in airtight containers in the refrigerator for about one to one and half weeks. Top over cakes or pour into tarts!



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