Di’s Chilli sauce

Di’s Chilli sauce


This chilli sauce is a little bit hot, but a little bit sweet too! Great with meats, fish, use as a dipping sauce for dumplings, add to other recipes – or just whatever you like!

Enjoy 🙂

Makes about 6 cups


150g long red chillies, roughly chopped (add extra birds eye chillies if you need more heat)

600g tomatoes, roughly chopped

2 brown onions, chopped

4 large cloves garlic, chopped

1 large or 2 small apples, peeled and roughly chopped

2 tsp grated fresh ginger

1 tsp salt

2 cups caster sugar

1 cup white wine vinegar

½ cup brown vinegar

½ cup red wine vinegar

2 tsp fish sauce

2 tsp lime juice


  • Place all ingredients except for lime juice in a large saucepan and bring to a simmer.
  • Cook for 30-40 minutes, stirring occasionally. Add lime juice just before the sauce has finished cooking.
  • Blend to desired consistency then pour into warm sterilised jars.

Sauce should keep for a few weeks. Store in fridge after opening.


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