Sweet Chilli Sauce
Sweet, sticky, tangy, and unapologetically punchy! This homemade sweet chilli sauce combines bold red chilli, garlic, ginger, sugar, vinegar, and a kiss of salt. Ridiculously simple and so much better than store-bought—it's vibrant, a little fiery, and endlessly versatile. Perfect for drizzling, dipping, or slathering on everything from dumplings to grilled cheese.
Equipment
- Food Processor or Blender
- Saucepan
- Sterilized Jars
- Ladle
- Funnel (optional)
Ingredients
Main Ingredients
- 250-350 g red chillis deseeded for less heat, sliced
- 8 cloves garlic peeled
- 1 ginger, a 5 cm chunky piece peeled, sliced
- 2 cups white sugar or substitute brown sugar
- 2 cups white vinegar or rice vinegar
- 3 tsp salt
Instructions
- Prep the chillis: Wash the chillis thoroughly and slice off stems. No need to chop finely, just roughly slice.
- Chop the base flavors: Roughly chop the garlic and ginger.
- Blitz into a chunky paste: Add the chillis, garlic, and ginger to a food processor or blender. Pulse until finely chopped but still textured. (Cover bowl loosely with a towel to prevent splatter.)
- Combine and simmer: Scrape the mixture into a large saucepan. Add sugar, vinegar, and salt. Stir to combine (it will look grainy at first—this is normal).
- Bring to a boil, then reduce to a simmer: Heat over medium-high until it begins to boil. Reduce heat to a low simmer and cook gently for 45-60 minutes, stirring occasionally, until thickened, glossy, and slightly sticky. It thickens further on cooling.
- Adjust consistency: If sauce is too thick, add a splash of vinegar or water and stir. If too thin, simmer a little longer till thick and syrupy.
- Sterilize the jars: While sauce simmers, heat oven to 130°C (270°F). Place clean jars (open end up) in oven for 15 minutes. Boil lids in water for 5 minutes.
- Fill jars while warm: Use a ladle and funnel to portion the hot sauce into warm jars. Seal tightly with lids.
- Cool & Store: Allow jars to cool to room temperature. Store in the fridge for up to 3-4 weeks.
Notes
Customize the heat level by swapping in different chillis (bird’s eye for more fire, red bell pepper for mild). Try substituting apple cider vinegar or white wine vinegar for a twist, or add a bit of lime or orange zest at the end for extra zing. No need for preservatives—sugar and vinegar do the work! Delicious with dumplings, noodles, BBQ meats, roasted veggies, or as a dip. Sauce thickens as it cools; loosen with a splash of water or vinegar if needed.
Nutrition
Calories: 62kcalCarbohydrates: 15gProtein: 0.3gSodium: 243mgPotassium: 15mgFiber: 0.2gSugar: 14gVitamin A: 90IUVitamin C: 7mgCalcium: 2mgIron: 0.1mg
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