You will find many ways in which to enjoy my homemade Sweet Chilli Sauce and you will be pleasantly surprised how easy it is to make. It is made from ingredients that are readily available and, as with all foods that we make ourselves, we can control the quality of the ingredients which we use. It is certain to become a staple condiment in your home!
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Why we love this recipe:
If you like a condiment that adds a boost of flavour to many dishes, look no further, this is the recipe for you. Sweet Chilli Sauce is an essential condiment to many Asian recipes. Â
Here are some of the reasons that we love it:
- The flavours are a harmonious blend of sweet, spicy and tangy.
- It will suit people who follow a gluten-free or vegan diet.
- You will be delighted to discover how quick and easy it is to make your own Thai-style Sweet Chilli Sauce – it will take just a little over 30 minutes.
- All the ingredients are readily available; in fact, you may have many on hand.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Sugar – regular white sugar.
Water – I use filtered water.
Rice wine vinegar – is less acidic and milder than other vinegar.
Garlic – fresh garlic for flavour.
Long red chillies – also known as cayenne chillies. They generally have mild-gentle heat but can vary.
Cornflour/corn starch and cold water – combine to slightly thicken the chilli sauce.
Step by step instructions:
The long, red chillies are generally mild but can vary, so you may wish to wear disposable gloves.
- Finely chop the garlic and the chillies. Add the sugar, water, vinegar, garlic and finely chopped chillies to a small saucepan. Bring to a boil, stirring to dissolve the sugar, then simmer rapidly on medium to high heat for 12 minutes.
- Mix the cornflour with cold water.
- Lower the heat, add the cornflour and water mixture to the chillies, stir well and simmer for about 3 minutes.
- Allow the mixture to cool for a few minutes then decant your Sweet Chilli Sauce into a sterilised jar or bottle.
Tips for success and FAQs:
When making your own pickles and preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well
- Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
This is a relatively mild sauce. The cayenne chillies have great flavour and are often mild, but may vary. It should have a good balance of spicy and sweet.
If you would like a hot sauce, simply replace some of the chillies with a hot variety, such as Thai red chillies.
Yes, you could use white wine vinegar. Do not use distilled white vinegar; it is too strong.
Store in a sterilised glass jar/bottle, in the fridge for up to 3 months.
Serving suggestions:
Our Sweet Chilli Sauce is delicious alongside many things, such as:
- Onion Patties
- Pea and Mint Fritters
- Tuna and Potato Patties
- Mini Bacon and Onion Pasties
- Tofu Sesame Toasts
- Thai Style Chicken and Noodle Meatballs
Not only is it fun to make your own Sweet Chill Sauce, but it is also easy to do. As with most things, nothing beats homemade. The ingredients are all natural; your sauce will not contain any unnecessary additives which you may find in some commercial varieties, and you will find many ways in which to enjoy it.
If you give this recipe a try, please let me know in the comments.
Enjoy!
Alex xx
This post was originally published in August 2018. It has been updated with new photos and more information. The recipe remains the same.
Sweet Chilli Sauce
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- 1 cup (225 g) white sugar
- 1 cup (250 ml) water See Note 1
- ½ cup (125 ml) rice wine vinegar See Note 2
- 3 cloves garlic – peeled and finely chopped
- 1 cup (115 g) long red chillies/cayenne peppers – finely chopped with seeds included – prepared weight See Note 3
- 1 tablespoon cornflour/corn starch See Notes 4 and 5
- 2 tablespoon cold water See Note 5
Instructions
- The long, red chillies are generally mild, but they may vary, so as a precautionary measure, when chopping them you may choose to wear disposable gloves.
- Remove the stem end of the chillies and then slice them in half lengthways. Chop them finely by hand or use a small food processor but do not reduce them to a paste.
- In a small saucepan, place the sugar, 1 cup water, rice wine vinegar, finely chopped garlic and chillies. Over medium heat, bring the mixture to a boil, stirring to dissolve the sugar, then simmer rapidly on medium to high heat for 12 minutes.
- Mix the cornflour with the cold water. Lower the heat and re-stir the cornflour and water mixture as the cornflour tends to settle if prepared a little in advance.
- Add the cornflour and water to the chillies, stir well and simmer for 3 minutes.
- Allow the mixture to cool for a few minutes before bottling. This helps to evenly distribute the chillies through the mixture.
- Decant into a sterilised jar or bottle. – See Note 5.When cool, store in the refrigerator for up to three months. When using, remove a portion of sauce from the jar and allow it to come to room temperature. Stir well before serving.
Notes
- It is essential to use filtered/un-chlorinated water when pickling or preserving. (You don’t want the bad taste of the water to affect the final product!)
- I have used rice wine vinegar, but you could use white wine vinegar. Do not use distilled white vinegar as it is too strong.
- The long red chilli is also known as cayenne/chilli pepper. After trimming the stalk, the chilli weight was 115 grams/4 ounces.Â
-
Use 1 tablespoon of cornflour if you like a thinner, pouring sauce or 1 ½ tablespoon cornflour if you prefer a thicker sauce.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
- To sterilise a jar, preheat your oven to 130 Degrees C (270F). Place a clean jar or bottle in the oven for at least 20 minutes, then remove and, while the jar is still hot, fill with the Sweet Chilli Sauce.
- Please note, the nutritional information is based on one cup of sauce. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Samantha
This is the best recipe I have come across for Sweet Chilli Sauce. I always double the recipe as we go through it so fast. My hubby says it is a “must have” in our fridge 🙂 We love it – thank you!!!
Alexandra Cook
Hi Samantha,
Thank you for your lovely comments on the Sweet Chilli Sauce. I am delighted that you and your husband enjoy it and appreciate that you let me know. 🙂
Mitch
This is perfect for my favorite vegan spring roll recipes! It’s so good!
Alexandra Cook
That is great to hear, Mitch! Thanks for sharing 🙂
Debbie
Hi thankyou for prompt reply. As soon as I asked question, full page came up and I could see recipe. Thank you 🙂
Alexandra Cook
Thanks, Debbie 🙂 Enjoy the recipe!
Debbie
What are the measurements, how many chillies etc. Thanks
Alexandra Cook
Hi Debbie!
The ingredients and method can be found in the recipe card, which is above the comments – if you’re reading this, you have just scrolled past it 🙂
There is also a “jump to recipe” button at the top of the page. Hope that helps!
Thanks, Alex
Ally
I used my homegrown chillis and used your recipe to make my sweet chilli sauce, the recipe was so easy to follow and love the extra notes, i am so happy with the final results, it tastes amazing and i filled 3 120ml preserve jars. it is really rewarding making something out of what i have grown myself.
Thank you for sharing this recipe 🙂
Alexandra Cook
Hi Ally, thank you for your lovely comments on the Sweet Chilli Sauce. I am delighted to hear that you are enjoying it. I agree; it is a thrill to use homegrown produce. I appreciate that you took the time to let me know. 🙂
Lauren
Just made this, hubby said it was delicious! great way to use up all those chillies I’d been saving in my freezer. Just wondering if it’s a shelf stable recipe, I could jar up and keep with my preserves?
Alexandra Cook
Hey Lauren!
That is great to hear.
This recipe is to be kept in the fridge, but it will last for three months 🙂
Enjoy!
Gloria
I always have a jar of this in the fridge – it’s so good.
Alexandra Cook
Thanks, Gloria!
Jo Kempster
hi there, just wondering if I could use jalapeños instead of cayenne chillies and apple cider vinegar instead of rice wine? TIA
Alexandra Cook
Hi Jo!
That is a great question. Not something I have tried before, but I’ll see if I can give it a try this week, and let you know how we go.
Thanks! Alex
Alexandra Cook
Hi again, Jo!
I gave this a try and it worked really well. The only thing I thought was it could do with a little more jalapeño – but the flavour was fantastic, and the apple cider vinegar worked a treat too.
I am going to look at developing the recipe separately for the blog – thanks for the great idea 🙂
Karen
I’m glad someone asked that question because I wanted to try it with jalapenos as I have quite a few red ones. Based on your experience, I’ll add more than this recipe suggests. And use rice wine vinegar. I’m pleased you tried it out.
Alexandra Cook
Sounds good, Karen! Let me know how you get on 🙂
Karen
I gave it a try. I think my jalapenos might be hotter than yours as it is very chilli but it is also very tasty. Maybe less chillis or more sugar next time. I put 170g of chillis.
Alexandra Cook
Hi Karen!
Oh, they sure can vary in heat, can’t they? I am glad you found it very tasty all the same 🙂
Thanks, Alex
Andréa
Thank you for sharing the recipe of my favorite sauce! It was easy to prepare and the flavor was excellent! I’m certainly going to prepare this more often!
Alexandra Cook
Thanks, Andréa!
I am so happy to hear that the sauce worked so well for you. Thanks for taking the time to let me know 🙂
Nora
I love how easy this was to prepare! My husband was thrilled! Thank you!
Alexandra Cook
Thank you, Nora!
So pleased you enjoyed the recipe 🙂
Celeste
Hi. Can I put apricot jam to turn it into a chillie chutney? Look forward to hearing from you .
Alexandra
Hi Celeste!
I have never tried that before, so couldn’t say. I would wonder if it would be too sweet?
If you do give it a try, I’d love to hear how you get on.
If you are interested, I do have a delicious Peach Chutney Recipe (linked) you could try 🙂
Thanks, Alex
Chris
Brilliant recipe, thank you. I modified slightly by adding a little ginger.
My only issue is that it is slightly cloudy, I think due to the corn flour mix. I realise this is essential to give it the thickness but is there any way to minimise that? I used filtered water as well in both parts.
Many thanks.
Alexandra
Hi Chris!
Thanks so much – I am happy you enjoyed the recipe.
With respect to the mixture being cloudy – it shouldn’t be too cloudy.. can I check, is this when it is at room temperature or after it has been in the fridge? Ours is a little cloudy when it is chilled, but once it has reached room temperature again, it clears up.
I am just wondering if cooking for an extra 1-2 minutes might make all the difference here too.
We are making a batch over the weekend – I am going to give it a try with arrowroot instead, and will let you know how it goes.
Many thanks, Alex
Alexandra
Hi again, Chris!
Just confirming that we made a batch with arrowroot – it looks a little clearer. Same quantity as per the cornflour – you may wish to try that next time 🙂
Kind regards, Alex
Tate
Using potato starch instead tends to result in being clearer.
Nell
Use potato starch instead of cornstarch for a clear jelly.
Luce Gilmore
I am designing a dessert chili sauce for use e.g. with mangoes & creme fraiche, so I am leaving out the garlic & using maraschino cherries instead. This recipe looks to be a good basic chili sauce without complicated spice or tom. puree additions. Thanks for the tip on Oz tablespoons, I didn’t know that!
Alexandra
Hi Luce, your dessert chilli sauce sounds fantastic. What a great idea! I do hope that you enjoy it. 🙂
Nicola
Fantastic and easy. I added some ginger too and some chilli powder for a bigger kick.. Never buying sweet chilli sauce again! Thanks!
Alexandra
Hi Nicola, I am delighted to hear that you enjoyed the Sweet Chilli Sauce and adapted it slightly to your taste. Thank you for your feedback. 🙂
Jacky
Morning, can I re-boil as my sauce is too runny, thank you
Alexandra
Hey Jacky!
Have you let the sauce cool yet? It will thicken as it cools.
If you have, and you’d still prefer the sauce to be thicker, you can reboil and add a little more cornflour and water mixture.
Kind regards,
Alex
Debra Whyatt
So easy to make and the recipe is easy to follow with helpful tips thrown in.
Alexandra
Hello Debra, thank you for your lovely comments on the Sweet Chilli Sauce. I am so pleased that you enjoyed it. 🙂
Josie
I’ve just made it, smells amazing! I was wanting to store it in the pantry (as I tripled the recipe and have heaps) is it store in the pantry and will last 3 months in the fridge once opened or it has to be refrigerated.
Thanks
Alexandra
Hi Josie,
That’s great to hear!
This recipe is to be kept in the fridge and will last for three months.
Kind regards, Alex
Lynda
Hi Alex
Do you know if low cal sweetener works in this sweet chilli sauce recipe?
Regards
Lynda
Alexandra
Hi Lynda, I haven’t tried making the Sweet Chilli Sauce with an alternative sweetener. It may be worth searching for a specific recipe. However, as sugar does help preserve the Sauce, one with an alternative sweetener may not keep as long. I hope this helps. Best wishes, Alex