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Up close shot of small pot of sauce, sitting on a saucer with a spoon on the side.
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Sweet Chilli Sauce

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.
Course Condiment, Preserves, Sauce
Cuisine Thai
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings 2 cups
Calories 464kcal
Author Alexandra

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

  1. 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!)
  2. I have used rice wine vinegar, but you could use white wine vinegar. Do not use distilled white vinegar as it is too strong.
  3. The long red chilli is also known as cayenne/chilli pepper. After trimming the stalk, the chilli weight was 115 grams/4 ounces. 
  4. Use 1 tablespoon of cornflour if you like a thinner, pouring sauce or 1 ½ tablespoon cornflour if you prefer a thicker sauce.
  5. 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.
  6. 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.
  7. Please note, the nutritional information is based on one cup of sauce. The nutritional information is an estimate only.

Nutrition

Calories: 464kcal | Carbohydrates: 115g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 311mg | Fiber: 2g | Sugar: 105g | Calcium: 30mg | Iron: 1mg