Before I launch into how you can make this delicious sauce (which I painstakingly tried to catch in the sunlight to make it look pretty), I want to shamelessly plug the book that the recipe is from:
I bought it from Amazon a few months ago after developing an obsession with Burmese food. My husband and I first tried Burmese food on the Thailand-Burma border on our honeymoon, and we haven't looked back. It's hard to explain just how delicious it is until you try it, so... try it! I'll be sure to post more recipes from Burma: Rivers of Flavour as time goes on, as I can't get enough. Burmese food is a little spicy, a little tart, salty and sweet (all at the same time) and once you have your basic ingredients, it's easy to make most of the recipes. The pictures and stories of Burma that sprawl across the book are enchanting, and make me wish that I'd spent more than one (rainy) hour in the country itself.
Anyway, to make this sauce and never have to buy sweet chili sauce again, you'll need: