Sweet chilli sauce

It's very satisfying to make your own condiments when the necessary fresh ingredients are cheap. Use in stir-fries, marinades, as a dipping sauce, on burgers or to spice up homemade dips.

  • 10 mins preparation
  • 25 mins cooking
  • Print


Sweet chilli sauce
  • 400 gram (about 14), seeded long red chillies
  • 8 cloves peeled garlic
  • 2 cup rice vinegar
  • 2 cup water
  • 2 cup sugar
  • 1/4 cup fish sauce


Sweet chilli sauce
  • 1
    Slice green stalks from chillies and cut in half lengthways. Run a sharp knife along inside edges, cutting away the white membrane and seeds.
  • 2
    In a food processor, combine chillies and garlic. Process to make a smooth paste.
  • 3
    In a medium saucepan, combine chilli mixture with all remaining ingredients. Stir over low heat until sugar dissolves.
  • 4
    Increase heat to medium and bring to a simmer. Cook 20-25 minutes, stirring occasionally, until thickened and slightly jammy.
  • 5
    Transfer hot sauce to a jug. Pour into warm sterilised jars and seal. Keep unopened in the pantry for up to three months. Once opened, store in the fridge for up to two weeks.


Makes 3 1/2 cups For a hot sauce, keep chilli seeds in (remove from membrane). For mild sauce, replace half chillies with 1 seeded, chopped red capsicum. To sterilise jars, wash well and dry in a very slow oven, 100°C.

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