Pickled mango hot sauce
Everyone in our house is happy when we have a few jars of this in the cupboard – it’s a beautiful marinade for chicken or tofu and a knock-out dip for anything fried. Curing the mango first really brings out the sunshine flavour. If you prefer a less spicy condiment, remove the seeds from the chillies.
INGREDIENTS
Makes 4 x 400ml jars
- 4 ripe mangoes, peeled, stoned and cut into 2cm cubes
- 4 fresh red chillies, cut into rough
- 2cm rounds
- 40g Halen Môn Pure Sea Salt
- 2 tbsp vegetable oil
- 6 garlic cloves, finely chopped
- 1 tbsp black mustard seeds
- 1 tsp fenugreek seeds
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 100ml apple cider vinegar or white wine vinegar
- 3 tbsp dark brown sugar
METHOD
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Put the mango and chilli into a large bowl, add the salt and toss together.
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Cover with a clean tea towel and leave to cure in the fridge for 24 hours.
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The next day, heat the oil in a large saucepan over a medium heat, add the garlic, mustard seeds and fenugreek seeds and fry for 2 minutes, stirring frequently, until the mustard seeds start to pop.
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Add the remaining (ground) spices and 1 tablespoon water and cook for 1–2 minutes until everything is fragrant and the liquid has evaporated. Pour the mango and chilli mixture, including all the liquid, into the saucepan and stir to combine.
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Add the vinegar and sugar and bring to the boil. Reduce the heat and simmer for 15 minutes.
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Remove from the heat and leave to cool for 10 minutes, then blitz with a stick blender until smooth. Spoon the sauce into four sterilised 400ml jars and cover with the sterilised lids. Leave to cool before storing in the fridge.
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It is ready to eat immediately after cooking. The sauce will keep in the fridge for up to three months or a week after opening.
RECIPE: By Halen Môn for our book Sea Salt: A Perfectly Seasoned Cookbook
