Making Sweet Chilli Sauce

by Raelle Connolly

Well I have never made sweet chilli sauce before but there is a first time for everything, and today was it.

My husband had found a recipe and had been meaning to give it to me for weeks, apparantly it was in a pile of clippings beside his bed which I'm by the way not allowed to touch.

So since my Chilli plant was bursting with beautiful chillies I decided why not.

The recipe is below but I didn't have the right size chillies, it calls for long red and I had small red (very hot) ones.

I also only had 100gm and it called for 500gm so I went about adapting it to suit my crop, I added 400gm of the red capsicums that were growing beside the chillies.

To my surprize it worked and I have a very nice spicy Sweet Chilli Sauce.

It was really quite easy, so go on have a go, it is so rewarding making foods from what you have grown, as well knowing what goes into your food has got to have its advantages.

Here's to yah living the rawlisticlife.

Sweet Chilli Sauce 


500gm long fresh red chillies, stems trimmed

3 cloves garlic 

3 cups white vinegar

3 cups caster sugar


Halve 100gm of the chillies and place in the bowl of the food processor, halve & de-seed the remaining chillies.

Coursely chop and place in the food processor. Add garlic & 250ml (1cup) white vinegar. Process until finely chopped.

Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook stirring for 5 minutes or until the sugar is disolved.

Increase the heat to high and bring to the boil. Reduce the heat to medium & simmer, stiring occasionally for 35-40 minutes or until the sauce thickens. Pour into steralized bottle or jars and seal.