Wednesday, 23 April 2014

Sweet Chilli Sauce

When I was reading the Down to Earth Forums the other day I came across a couple of recipes for Sweet Chilli Sauce and, as we still have lots of chillies growing, I thought I would give it a try as I had never made sauce of any description before.

Here is the first recipe:

  • 200g long red chillies coarsley chopped
  • 1 1/2 cups castor sugar
  • 1 1/2 cups white vinegar
  • 1/2 teaspoon cooking sale
  • 4 cloves peeled garlic
  • 4cm fresh grated ginger which is optional 

Second recipe:

  • 500g long red chillies
  • 3 cups white vinegar
  • 3 cups castor sugar
Halve 100g chillies and put into blender. Halve and deseed leftover 400g chillies and put the lot into the blender with 250mls vinegar. Blend till finely chopped.

Put chillies into saucepan with the rest of the vinegar and castor sugar.

Slowly bring to the boil stirring until the sugar dissolves and simmer for 30-40 minutes until slightly thickened.

Put into warm sterilised jars.

I didn't want the sauce to be too hot so deseeded the chillies as much as I could but some still did find their way into the end product as you can see. I also didn't use as many chillies as I should have when using the second recipe but still added the same amount of the other ingredients so it ended up being a bit runny so I added a little cornflour to thicken it up. Fresh or frozen chillies are best to use and it is not so good with dried chillies apparently.

It does make a nice sauce so if you still have some chillies growing give it a try. I don't think you will be disappointed.


  1. Yum!! I don't make chilli sauce but buy it from a lovely lady who makes two varieties, hot and sweet ... she advised me to try the sweet; probably she recognised my 'from another country' look:) Unfortunately Significant Other isn't keen on it, which is probably why I wouldn't bother to make it just for me. Your sauce looks fabulously scrumptious.

  2. It is quite nice, Shirley. I really don't like hot stuff and this one is a little spicy so I use it sparingly. Unfortunately I used too much cornflour so can actually use it as a spread if I wanted to. :-)

  3. Nanna Chel, My Dad and step-son both love chilli jam so I would like to try chilli sauce. My hubby won't be in the house when I'm cooking with chillies as he reckons he can't breathe - also says it blisters the ceiling paint! ha ha.

    1. Barb, I got a few comments about the fumes from the chillies which was interesting as my husband is the one who eats the hot chillies not me! I forgot to put gloves on at first and my hands paid for the mistake for several hours afterwards. Ouch!

  4. Hi Nanna Chel,
    That looks super easy, so I'll put it on my 'to do' list as well. Dad likes chilli stuff and will probably eat something like this straight out the jar without batting an eyelash! Thanks for the recipe.

    1. Shiralee, if you want any hot chillies then call in and get some before they dry up. We don't have many of the milder ones but heaps of varieties of the hotter ones. I would be glad to see someone use them.

  5. aww yum! we love Thai food and commercial sweet chilli sauce so now I have no reason not to make my own, tfs

  6. It is easy to make Sue, and of course you can make it as hot as you want depending on the chillies you have growing. I used the mildest I could find. My husband has some really really hot ones which I avoid.

  7. Yum! I love hot stuff, so yeah..maybe next Spring/summer I'll make one of those.

  8. I love chilli sauce but have never made it, will be adding this to my must make list & wonder if cooking for longer would make it a bit thicker. How many jars did the recipe make

  9. Sarah, I didn't use as many chillies as the recipe called for but what I used make 1 1/2 500g bottles the size of the bottles that pasta sauce comes in.


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