Main content

Sweet Chilli Sauce

Instead of chopping the chillies, grating the ginger and crushing the garlic in this recipe, place these 3 ingredients roughly chopped into a
food processor and process until finely chopped. In this case, you will need a 3cm piece of ginger, peeled. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 250g large red chillies, chopped – deseeded if desired

  • 1 tbsp grated green ginger

  • 10 cloves garlic, peeled and crushed

  • 3 cups sugar

  • 3½ cups vinegar

  • 2 tsp salt

  • 3 tsp cornflour mixed to a paste with

  • 2 tbsp extra vinegar


  • 1.

    Place all ingredients in a medium saucepan .

  • 2.

    Bring to the boil, stirring, then cook over medium heat for 30 minutes. If needed, thicken with some or all of the cornflour paste and cook, stirring constantly, for 2 minutes more.

  • 3.

    Allow to stand for 10 minutes, then pour into sterilised jars and seal immediately.

  • 4.

    The sauce will keep for 12 months or more, stored in a cool, dry dark place.

  • 5.

    Makes approx. 750ml

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
Posted by PennyMReport
I've made this a few times now and it's always nice and easy. I add some bashed lemon grass stalks and some lime leaves while it cooks then take them out before bottling.
Thanks Sally W