Home-made Sweet Chilli Sauce

The alternative to slaving away in front of a bubbling pot of chillies would be to succumb to the supermarket version, but do you really know what is crammed into that bottle?  Prepare a batch of this home-made sweet chilli sauce and be assured of the ingredients and the amount of heat, you determine what it should taste like.

Keep this sauce in a sealed container, in the fridge, for a few weeks – only if you can resist it for such a long time.



  • 500g long fresh red chillies, stems trimmed
  • 3 garlic cloves, peeled
  • 750ml (3 cups) white vinegar
  • 645g (3 cups) caster sugar



Step 1
Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.

Step 2
Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.

Step 3
Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.


For a milder tasting sweet chilli sauce, replace half the chillis with 250 red capsicum (red pepper), halved and deseeded.

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