Sweet Chilli Sauce

DIY sweet chilli sauce is the perfect accompaniment to add some heat to your dish. Making it yourself really allows you to control the spice level as well as sugar content!


10 long red chillis

3 cloves garlic

1 tsp salt

1 tbsp stem ginger

200ml white wine vinegar

100g caster sugar

50ml water

First prep the chillis by removing the heads, (the seeds of the chillis give added heat so you can adjust by scraping away the seeds) I usually keep half the amount of seeds and remove the other half. If you don’t like too much heat, just keep the seeds from 1 chilli and discard the rest.

Blend the prepped chillis, sugar, garlic cloves (peeled), salt and ginger into a paste.

Transfer to a saucepan and add the sugar, vinegar and water and bring to a boil and boil for a further 5 minutes.

Reduce the heat to low and leave the mixture to simmer for 20-25 minutes, stirring occasionally. The mixture will have thickened and should cover the back of a spoon.

Turn off the heat and leave to cool, the mix with set further. Once completely cold, transfer to a sterilized jar (see tips on this here), and store in the fridge for up to 2 months!

Did you try this recipe? Get in touch and let us know!

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