This easy Homemade Sweet Chilli Sauce is a fantastic way to use up a bunch of homegrown chillies. Growing Chillies is a great place to start for Beginner Gardeners or those with limited space as they are easy to grow and can produce an abundance of chilli on one plant. Chilli plants like warm weather but they can be grown throughout winter in a greenhouse or warm spot. I will cut back my chilli plants soon, place in a warm area and let them go semi-dormant for the winter which is called “overwintering”. That way come spring and summer the plants are well established and will provide me with a decent crop.
This recipe can be adjusted to be as mild or hot as you like. You can use different chilli varieties but obviously the hotter the variety the more your sweet chilli sauce will pack a punch! If you are concerned I would remove and save the seeds from 3/4 of the chilli and once it has cooked down a bit, taste and add more of the seeds to get the desired heat. I just went all-in with the seeds and used a hot Thai Chilli variety so mine turned out quite hot but I like that.
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Watch Chilli Harvest and making Sweet Chilli Sauce
- 250 - 350g Chilli
- 8 Cloves Garlic
- 5 cm piece of Ginger
- 2 cups Sugar
- 2 cups White Vinegar
- 3 teaspoons Salt
- Wash chilli and cut off the green stems.
- Roughly chop the Chilli, Garlic and Ginger and add to a mixing bowl or food processer.
- Blitz the mixture into a rough paste using either a food processor or stick mixer. If using a stick mixer make sure you cover the bowl with a cloth to stop bits of chilli flying everywhere!
- Add the blitzed chilli mixture to a pot and add Sugar, Vinegar and Salt.
- Bring to the boil and then let it simmer on a low - medium heat until the mixture thickens (45min - 1hr).
- The mixture will continue to thicken as it cools. Add a dash of water or extra vinegar if need be.
- Heat oven to 130 degrees celsius and add your clean jars or bottles to sterilize for 15mins. Put the lids in a bowl of boiling water for 5 minutes.
- Carefully pour the warm sauce mixture into your jars while they are still warm and secure the lids on.
- Store in the fridge and use within 3-4 weeks*
* For long term storage place in smaller containers or jars and freeze or use canning methods for long term preservation.
If you want a mild sweet chilli sauce, remove 3/4 of the chilli seeds and set aside. Once the mixture has started to reduce, taste and add extra seeds as desired.
Amount Per Serving: Calories: 63Total Fat: 0.1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 350mgmgCarbohydrates: 15gFiber: 0.2gSugar: 14.1gProtein: 0.3g
Serve with Sweet Potato Fries, as a Stirfry sauce, burger sauce or even add to noodles and vegetables for a deliciously tasty meal packed full of flavour.
If you have chilli plants that ripen at different times or a smaller amount to harvest, try freezing them whole until you have enough saved up to make the recipe. Other ways to preserve your chillies are to dry them out and keep them whole or try blitzing the dried chillies to make a chilli powder or flakes.
I hope you enjoy this easy homemade sweet chilli sauce!
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