Sweet Green Chili


Sweet green chili can be a recipe for disaster. It’s not just about the ingredients, but about how you mix and cook them, too. You’re going to need to follow the instructions correctly for this one. If you do, it gets turned into something good enough to eat. Are you looking for a quick and easy dinner with minimal ingredients? Try this sweet chili recipe, using sweet peppers served with rice or tortillas. Sounds simple but tastes amazing!

Asian Green Chilli Sauce

Make a big batch of Asian Green Chilli Sauce at home and use it to make your fav Indo-Chinese recipes or curries (vegan, gluten-free).

Asian Green Chilli Sauce served in a bowl.

About This Recipe

A hot and spicy sauce is a must whenever I make Indo-Chinese recipes at home and this Asian Green Chilli Sauce is the latest one to join the favorite bandwagon. Perfectly spicy, this sauce will make any dish irresistible.

Although this green sauce is readily available in the market these days, making it at home is the way to go.

Homemade sauce is super easy to make and comes together using a few simple ingredients.

You can control the heat by choosing the type of green chiles to make the sauce. Sauce made at home is also free of artificial colors, chemicals, and preservatives and it is also much more economical than the store-bought one.

My Green Chili Sauce recipe is vegan and gluten-free and can be easily doubled or tripled. You can make it in a traditional pressure cooker or an instant pot.


Green chilli sauce ingredients 1
Green chilli sauce ingredients 2

Green Chillies – You can use any green chilies that are easily accessible to you. Choose spicy green chili peppers if you like a spicy sauce or choose mild chilies for a milder sauce. Remove the seeds from the chilies if you like the sauce to be less spicy.

Ginger & Garlic – These two ingredients add a great flavor and much-required heat along with green chilies.

Vinegar – Use white vinegar to make this hot sauce recipe. It is easily available in grocery stores. You can replace vinegar with lime juice (or lemon juice).

You will also need salt, sugar, and water.

Replace water with vegetable broth or chicken broth for added flavor.

How To Make Asian Green Chilli Sauce

Prepare The Chillies

Wash 1 pound (500 g) of green chilies and remove their stalks.

Tip – I will always suggest you wear gloves while handling chilies as they may cause burn in your hands.

Cook The Chillies

In A Traditional Pressure Cooker

Add the chilies, 50 g of peeled and chopped ginger, 50 g peeled and chopped garlic, and 1 cup of water to a pressure cooker and stir well.

Green chilies, ginger, garlic and water added to a pressure cooker.

Close the lid of the cooker and pressure cook for 3 whistles on high heat.

Lid of the cooker closed.

Remove the cooker from heat and let the pressure release naturally. Open the lid.

Cooked green chilies.

In An Instant Pot

Add the chilies, 50 g of peeled and chopped ginger, 50 g peeled and chopped garlic, and 1 cup of water to an instant pot and stir well.

Close the lid and set the valve to the sealing position.

Press PRESSURE COOK and set the timer to 3 minutes at high pressure.

Once the timer goes off, let the pressure release naturally.

Open the lid.

Make The Sauce

Cool the chilies to room temperature and add them to a blender along with the liquid.

Add 1 cup of white vinegar, 3 teaspoon salt, and 1 teaspoon sugar and blend to make a smooth paste.

Cooked chilies added to a blender along with vinegar, salt and sugar.
Smooth paste made.

Pass the mixture through a fine-mesh strainer and discard the leftover.

Passing the mixture through a fine mesh strainer.
Strained chilli paste.

Transfer the mixture to a frying pan and cook for 4-5 minutes over medium heat until the sauce is thickened.

Mixture transferred to a pan.

Remove the pan from the heat and let the sauce cool down to room temperature.

Transfer the green chilli sauce to an airtight glass container or a glass bottle and refrigerate for up to 15 days. Use as desired.

Ready green chilli sauce.

Pro Tips By Neha

Wear gloves while handling the chilies to avoid burning palms.

Remove the seeds of the chilies if you like your sauce to be less spicy.

Stay away from the steam coming out of the pressure cooker as it may also cause burning.

You can also cook the ingredients in a pan if a pressure cooker is not available.

Make red chilli sauce using the same recipe. Just replace green chilies with red chilies.

Usage Suggestions

I use this sauce to make Indo-Chinese recipes like Gobi Manchurian, Chilli Chicken, Hakka Noodles, Fried Rice, Chilli Prawns, etc.

Serve it on the side as a dip with your starters. I like to serve it as a dipping sauce, especially with French Fries and Potato Wedges.

Storage Suggestions

Green chilli sauce keeps good in the refrigerator for up to 15 days.

You can freeze it in small portions for up to a year. Just take out one portion, thaw, and use as needed.

Green Sweet Chili Sauce (Jalapeno Jelly)

Quick and easy to make with a few simple ingredients, this green sweet chili sauce is a sweet and hot dip that’s made for sharing

Overhead shot of sweet green chili in a glass jar

You know and love red sweet chili sauce, meet it’s cousin made with jalapenos and green chilis. Super easy to make, you can make it as a thin dipping sauce, or into a thicker jelly.

Overhead shot of sweet green chili in two mason jars

Thai red sweet chili is one of my favorite dipping sauces, I love the balance of the heat with sweetness and there is always a bottle in my fridge ready to go!

This homemade green chili sauce is made in a similar way, but we simply swap out the red chilis for jalapenos. It’s dead quick and easy to make and this recipe makes enough for a whopping 3 1/2 cups – that will keep you going for a while!

Why you will love this jalapeno jelly!

  • Quick: This jalapeno jelly doesn’t require hours of watching boiling pots. It takes around 15minutes to make a big batch and then you just need some patience to let it cool.
  • Customizable: It’s really easy to make this sauce just the way you like it. Make it like I did into a thick jelly or have it more of a runny thin sauce for dipping. You can adjust the heat too, whether you like things super hot or more mild.
  • Simple ingredients: There’s nothing here that you can’t easily pick up at your local store, and you probably have most things in your cupboard already.


  • Apple Cider Vinegar: To add some tanginess and acid to the finished sauce.
  • Water: Nothing fancy here, just standard tap water is fine.
  • Sugar: Use white granulated sugar for that hit of sweetness to balance out the heat.
  • Jalapeños: The base of the green chili sauce is jalapenos. They aren’t too hot and bring a lot of flavor.
  • Hot Green Chili: Add to taste for some extra heat.
  • Cornstarch: Known as corn flour in the UK. This helps to thicken the sauce.
Jalapeno jelly in a square glass jar

How to make sweet green chili sauce

Be sure to scroll down for the full recipe!

  • Blend together the jalapeños and green chili (photo 1).
  • Dissolve the sugar with the vinegar and water in a pan. Add the jalapeños (photo 2).
  • Bring to the boil and simmer.
  • Stir in he cornflour slurry (photo 3).
  • Let cool before serving.
Three shots to show how to make the jalapeno jelly

Recipe Variations

This recipe is pretty fine just as it is, but there are a few changes you can make to suit your tastes.

  • Increase or lower the spiciness. I added one hot green chili and it was just right for me, if you don’t like it too spicy, leave this out or add in another one for a huge kick of heat.
  • This recipe makes quite a thick jelly. If you prefer a runnier sauce, half the amount of cornflour and water added.

Frequently Asked Questions

How long does it last?

Once the sauce has cooled completely, transfer it to an airtight jar or container. It will keep well in the fridge for up to 3 weeks. At room temperature it will keep for up to a week.

Can you freeze it?

Yes, this sauce freezes well. This recipe makes about 3 1/2 cups, so you may want to freeze some to extend the shelf life. Freeze the cooled sauce in an airtight container and it will keep well for up to 3 months.

The sauce may congeal when you thaw it, so just place it in a pan and heat it gently while stirring and it will be good to go.

Is it gluten-free?

Yes, we use cornflour to thicken the sauce, so this is totally gluten-free. It’s also vegan friendly.

Serving Suggestions

This green sweet chili sauce is perfect for all your dipping needs. We polished off a lot with some tortilla chips and it’s perfect with fried spring rolls. You can also mix in a little mayo to some of the sauce to make a great spread for burgers.

Green sweet chili in a small blue bowl with a spoon

Recipe Notes and Tips

  • Pulse don’t blend the jalapeños. If you over blend them, they will be too liquidy.
  • This sauce will thicken as it cools. Once cooled, if you prefer a thicker sauce, simply reheat it and stir in more cornflour and water.
  • Let the sauce cool completely before storing.

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