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Sweet Chili Sauce

Sweet Chili Sauce

This sauce is one of my “kitchen essentials”. I always have at least one bottle on hand in the fridge. It has a sweet, but spicy zing.  It works perfectly as a dipping sauce for fish cakes, spring rolls, sausage rolls, polenta chips, dumplings, and almost any other finger food. You can adjust the level of chili heat by using more or less chilis, or leaving in the seeds.  Using the quantities below I would not call this sauce spicy, however it depends on what you are accustomed to.

Once you try this recipe you will also need to always have a bottle on hand at all times.  It is so easy to make that there is no reason to buy sweet chili sauce again.  Make it from scratch, savor the flavor and experience the satisfaction of knowing that you made it. Do I need to say more???

Sweet Chili Sauce
Prep time
Cook time
Total time
This recipe is based on one I learned in Malaysia at Lazat Cooking School - Kuala Lumpur. A perfect balance of sweet and spicy, if you choose one sauce to stock in the fridge choose this one.
Recipe type: Sauce; Condiment
Cuisine: Malaysian
Serves: 400 ml
  • 4 cloves of garlic – finely chopped
  • 4 long red chillis – finely chopped, leave the seeds in one and remove the seeds from the others
  • 1 and ½ cups white sugar
  • ½ cup white vinegar
  • ½ cup water
  • 1 teaspoon salt
  • 1 cm ginger – grated
  • ¾ tablespoon of dark palm sugar
  1. Add all of the ingredients to a saucepan and simmer on low-medium heat for 20 minutes
  2. Remove from the heat and pot into a steralised bottle
  3. Use within 3-6 weeks and refrigerate when opened

I would love for you to tell me if you try and love this recipe.

It is so simple, the perfect addition to your fridge and a great idea for a home made Christmas gift… Get to it!





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{ 14 comments… add one }
  • Linda November 15, 2013, 9:46 am

    Hi Kyrstie – Sounds perfect. Thank you! Do you think there is any way to keep it longer? Maybe even freezing as ice blocks??? We keep our tomato sauce in the pantry for up to two years, and it is fine.

    • Kyrstie Barcak November 15, 2013, 12:33 pm

      Hi Linda, I always put up an extremely conservative storage time as US readers are very particular about storage durations. I make this on a regular basis and this quantity is used up fast in our home! I have made larger batches and stored for up to 6 months with no issues. As with any food storage – do relevant checks prior to using if you are storing it.

  • Claire @ Claire K Creations November 15, 2013, 3:06 pm

    So easy! At the moment we have two big chilis but they’re popping up every day. I’ll definitely be making this soon!

    • Kyrstie Barcak November 18, 2013, 8:21 pm

      Awesome, let me know what you think Claire. My plants are just starting to show signs of life again after Winter.

  • Jodie November 16, 2013, 8:03 am

    YUM – I love sweet chilli sauce too and look forward to trying your recipe… 🙂

  • Lizzy (Good Things) November 16, 2013, 8:48 am

    Love it, Kyrstie… this is definitely one for me to make in retirement when I’m feeling better : )

    • Kyrstie Barcak November 18, 2013, 8:20 pm

      So pleased that you will be giving it a try Liz, and I hope that you are feeling well again very soon. xx

  • vennie Naiker December 20, 2013, 7:30 am

    Hi love your site the sweet chillie seem’s very easy .I would like to know what is dark palm sugar were could I buy it as I live in South Africa 🙂

    • Kyrstie Barcak December 20, 2013, 7:33 am

      Hi Vennie, I purchase it at an Asian grocery store. You could use regular palm sugar if you can access that or alternatively try a dark unprocessed sugar but you may need to play around with the quantity as it would add extra sweetness.

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