Strawberry Chilli Sauce

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Strawberry Chilli Sauce

Recipe – Strawberry Chilli Sauce

by Debbie Bassingthwaighte

Gluten Free  |  Dairy Free  |  Nut Free  |  Vegan

Strawberries are in abundance at the moment, so this is a delicious sauce to preserve your bounty and enjoy all year.  It pairs particularly well with seafood or whenever you would use sweet chilli sauce.


  • 1 kg strawberries – hulled and roughly chopped
  • 400g long red chillies – finely chopped (remove seeds for a milder sauce)
  • 4 tablespoons fresh ginger – finely grated
  • 20 cloves garlic – finely chopped or crushed using a garlic press
  • 2 litres apple cider vinegar
  • 1 kg organic raw sugar
  • 1 tablespoons salt
  • 3 tablespoons arrowroot (optional if you prefer a thicker sauce) – mixed to a paste with 3 tablespoons extra apple cider vinegar 


  1. Place the strawberries, chillies, ginger, garlic, apple cider vinegar, raw sugar and salt in a saucepan.  Stir to combine and bring to the boil.  
  2. Simmer over medium heat for 30 minutes or until the desired consistency is reached.
  3. If you prefer a slightly thicker sauce, stir in the arrowroot paste before you take it off the heat and stir well.
  4. Pour into warm, sterilised glass bottles or jars and seal immediately.
  5. Process in a water bath of boiling water for 20 minutes, or in a Fowlers Vacola unit according to the instruction manual.
  6. The sauce will keep for 12 months if stored in a cool, dry, dark place.
  7. Refrigerate after opening.
  8. Enjoy!