Sweet Chilli Sauce Recipe – Simple & Quick

Makes about 3–4 jars

Ingredients

• 300–400 g chillies (any red variety – bird’s eye, cayenne, or long red chillies work well)
• 6–8 cloves garlic
• Fresh ginger and/or turmeric (optional – about a 2 cm piece)
• 2 cups white vinegar (5% acidity)
• 2 cups white sugar
• Dash of salt

Equipment

• Food processor or blender
• Large saucepan (non-reactive – stainless steel or enamel)
• Sterilised glass jars with lids
• Ladle and funnel (helpful but not essential)

Method

1. Prepare the chillies & aromatics
   Remove stems from chillies (keep seeds for extra heat, or remove some for a milder sauce). Peel garlic and the optional ginger/turmeric. Blitz everything together in a food processor until finely chopped – but not a puree. Scrape down the sides if needed.
2. Start the syrup
   In a large saucepan, combine the vinegar and sugar. Warm over low heat, stirring gently, until the sugar has completely dissolved. Don’t let it boil yet.
3. Add the chilli mix
   Add the processed chilli mixture and a dash of salt to the vinegar syrup. Stir well.
4. Simmer slowly
   Bring to a very gentle simmer (not a rolling boil). Cook for 40–50 minutes, stirring every 5–10 minutes to stop it catching on the bottom. You’ll know it’s ready when the sauce has noticeably thickened – it should coat the back of a spoon.
   Tip: The sauce will thicken further as it cools, so don’t over-reduce it.
5. Jar and seal
   Carefully ladle the hot sauce into sterilised jars, leaving about 1 cm headspace. Wipe the rims clean, then seal with the lids. Leave on the counter to cool completely. You’ll hear little “pop” sounds – that’s good.
6. Check the seal
   Once cold, press the centre of each lid. If it’s concave (sucked in) and doesn’t move, the jar is vacuum-sealed. Store sealed jars in a cool, dark pantry for up to one year.
   If a lid pops back when pressed, refrigerate and use within 2–3 weeks.

How to use your sweet chilli sauce

• Marinade for chicken, pork, or tofu
• Spicy mayo – stir into mayonnaise for a quick dip with chips or snacks
• Sandwich booster – a few drops on any savoury sandwich or burger
• Everyday drizzle – over eggs, roasted veg, or grilled cheese
• Stir-fries & noodles – add a spoonful to fried rice, noodle dishes, or any stir-fry
• …did I forget anything? (Feel free to experiment – it’s great on pizza too!)

---

Tips for success

• 1 cup = 250 ml (so 2 cups vinegar + 2 cups sugar = 500 ml each)
• Very simple way to sterilise jars – watch my video on YouTube
• And here’s the sweet chilli sauce in action – video recipe on YouTube