Chilli sauce recipe

Sweet chilli jam

This is our operations manager Jarved's secret creation. It tastes so good that we had to share it with you. Enjoy!


Serves 6

  • 1 head of garlic cloves, peeled
  • 6-8 chillies, roughly chopped
  • 150g fresh ginger, peeled and roughly chopped
  • 2 double kaffir lime leaves, deveined
  • 1 ½ cups of caster sugar
  • 500g UMF 5+ Mānuka Honey with Lemon & Ginger
  • Finely grated zest of 4 limes/lemons
  • ½ cup rice vinegar
  • 3 tbsp fish sauce
  • 1 tsp soy sauce


  1. Sterilise 2 x 390 ml glass jars and their metal lids. Add the honey to your saucepan then refill the jar with warm water and leave it to soak.
  2. Puree garlic, chillies, ginger and kaffir lime leaves in a food processor. Place in a saucepan with honey, sugar, honey water from the jar, lime/lemon zest, rice vinegar, fish sauce and soy sauce.
  3. Stir over a medium heat until sugar and honey dissolves, then boil for about 15-20 minutes until it reduces by a third. It will bubble like jam. You will need to turn it down a fraction to stop boiling over.
  4. Spoon the hot chilli jam into the warm sterilised jars until it is fills the neck. Seal with metal screw lid.

This sweet chilli jam goes well with:

  • Spring Rolls
  • Pizzas
  • Mexican food like nachos or tacos
  • Stir frys
  • Chicken fingers and loads more!

This recipe is Gluten free, dairy free and vegetarian-friendly

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