Gram's Chili Sauce

Marvin Beachler


My grandmother made this chili sauce whenever she was about to run out. To the family, it was golden to receive a very small jar as a gift.

Featured Pinch Tips Video

★★★★★ 2 votes
1 Hr
3 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Chili sauce is an underused condiment, in my mind, and I think this chili sauce recipe should be a staple in everyone's fridge. This recipe is a cross between a ketchup and a barbecue sauce. I kept going back for just "one more taste" - the flavors are that good. The nutmeg, ginger and curry spices are prevalent but not overwhelming. Apple cider vinegar adds a a bit of tang. This sauce is not spicy so if you're looking for a kick add a bit more tabasco. It's delicious!


1 gal
about 6 1/2 lbs tomatoes, peeled and cored, may use canned
1 c
onion, coarsely chopped
2 c
apple cider vinegar
1 1/2 c
4 tsp
2 tsp
1 tsp
dry mustard
1 tsp
3/4 tsp
1/2 tsp
curry powder


Step 1 Direction Photo

1Crush tomatoes, or use crushed canned tomatoes, in a large heavy bottomed pot. Add the remaining ingredients.

Step 2 Direction Photo

2Bring the pot to a boil, turn heat to lowest flame or temperature and simmer uncovered. Reduce the sauce by almost half. You should end with a nicely thickened and juicy condiment.

Step 3 Direction Photo

3You may can the sauce or keep it in the refrigerator, covered. It will keep well in the fridge for about three weeks.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Collection: Mom Made It Best
Other Tag: Heirloom
Hashtag: #chili sauce