Elaine's Sweet Chilli Sauce

Put your summer chilli and capsicum harvests to good use with this tasty and versatile sweet chilli sauce. Thank you to Elaine of Taranaki for sharing her recipe!


  • 250g hot chillies
  • 250g capsicums
  • 4 cloves garlic
  • 3 cups cider vinegar
  • 3 cups white sugar
  • 1 10cm piece of fresh root ginger, peeled and chopped.
  • 1 tbsp cornflour
  • Salt to season
  1. Place chillies, capsicums, garlic and chopped ginger into a food processor.
  2. Blend until finely chopped.
  3. Put mixture into a saucepan and add remaining ingredients.
  4. Cook over a high heat and bring to the boil. Stirring often. Then turn down to simmer for about 40-60 minutes or untill mixture thickens. Stir occastionally.
  5. Add cornflour mixed in a little cold water, at the end of cooking.
  6. Pour into sterilised bottles and seal while hot.

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Elaine's Sweet Chilli Sauce Comments

  • Many thanks for shearing your recipe


  • Hi, if I cut down the sugar to, say, 1 cup, (ie I want chilli sauce, but not so sweet), is it still okay to preserve them, kept in a cool pantry? I've made Sambal Belacan in bulk for years but always kept in the fridge/freezer because I do not know if they'll preserve well in the pantry. Has anyone? Thanks Connie.


  • Will be making this for sure, yum


  • Hi Connie, Elaine hasn't tried it with less sugar but suggested that instead of reducing the sugar, you could try adding more vinegar. It will increase the tart taste. Also, other flavours can be added e.g. lemon grass, herbs etc. Thanks, Jenna - Tui Team


  • I have just made the chilli sauce. Just yummy ! I left all the seeds in the chilli ( home grown and frozen from last year) and it certainly has some "punch " in it !! I guess if you did not want it so hot you could remove the seeds. Well worth making though! Thank you for the recipe.


  • Thanks for your feedback Dominique, glad to hear you enjoyed this recipe! Thanks, Jenna - Tui Team


  • Made chillie jam with fiery chillies 250 each chillies and capsicums and 1 kg jam setting sugar. It is extremely hot. So three cups should not be too sweet.


  • Hi Connie, it should still be fine as a preserve as long as it's put into sterilized bottles and sealed while hot. Thanks

    Elaine Katene

  • If you find this mix too hot, just scrape out half of the chilli seeds before cooking.

    Elaine Katene

  • Thanks for the tip Elaine! - Tui Team


  • I'm just going to have a go at this recipe, but was wondering if you meant a 1cm piece or 10mm pice of ginger rather than a 10cm piece. Seems rather a lot of ginger. Thank you :)


  • Hi Cathy, thanks for getting in touch. We have checked the original recipe submitted and it is a 10cm piece of ginger. We haven't had feedback on this being too much ginger from those that have made it, but you could reduce the ginger if you preferred. Happy cooking ^Tui Team