My homemade sweet chilli sauce has to be the best! A well balanced combination of sweet, salty & spicy.

I use this sauce as a dip accompaniment for savoury platters, shellfish, deep fried pastries like Spring rolls & Samosa’s as well as tossed through stir fries.

It is just too DELICIOUS!! You have to give it a try!

  • Yield: 600ml
  • Prep Time: 10 minutes
  • Cooking Time: 30 – 40 minutes

Ingredients List

Red Onion – finely chopped| 1 (220g)

Red Bell Pepper – cut into small even cubes|1 (200g)

Fresh Pineapple – cut into small even cubes|1 (medium sized)

Fresh Garlic – finely chopped|2 cloves

Peppercorns – whole|5

Cloves – whole|3

Bay Leaf|1

Red Chilli – finely sliced|as per desired heat (I use 1 deseeded)

White Granulated Sugar|2 cups

White Wine Vinegar|2 cups

Water|1 cup

Salt|to taste



  1. In a medium sized saucepan, add a small amount of vegetable oil – just enough to coat the onions.
  2. Over a medium heat, add onions, garlic, peppercorns, cloves & bay leaf.
  3. Season with salt.
  4. Continuously stir the onion mixture to prevent burning as you don’t have a lot of oil in the pot – allow to cook until just soft.
  5. Add the peppers, pineapple & chilli, allow mixture to heat through nicely. Taste & season again with salt if necessary.
  6. Lastly add sugar, vinegar & water – reduce to a low heat & simmer, stirring occasionally.
  7. Sauce will need to cook for about 15 – 20 minutes once it starts to rapidly simmer (reduced to about half).
  8. Remove from the heat, taste for seasoning aging & allow to cool.

NB: Remember that the sauce with thicken once cooled due to the high sugar content, so don’t be alarmed if it looks too runny whilst warm.

If you are wanting a smooth sauce, remove aromatics from the pot – blend & strain through a fine mesh sieve while still warm.



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