Mango and Ginger Chilli Sauce

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We’re back on the east coast at the moment and man is it good. There’s nothing like a few months in the outback to make you realise how lucky we are to have grown up here. Our first dip in the ocean after a late night flight from Darwin and a long drive from Brisbane was pure bliss. To me there is nothing like the cool, salty waves of the ocean here; a far cry from the warm, stagnant, croc infested waters of the outback.

So far we’ve had lots of festive family times, which means lots of eating and drinking. Lucky there is a nice long stretch of beach here to run along every morning.

I handed out a few jars of this Mango and Ginger Chilli Sauce as early Christmas presents; feeling quite chuffed with myself at my handmade gifts. Little did I know that this family is famous for their preserve making and it will no doubt, be highly critiqued. Well, at least I know we enjoyed the jar we kept for ourselves. I finished it within a couple of days with all the seafood I’ve been getting from my new job at the seafood market down at Fisherman’s Wharf in Darwin. It’s tart and quite hot if made to this recipe, but you can use as little or as much chilli as you want. It’s also slightly sweet but nothing like a sweet chilli sauce, which I find is usually so sweet that it overpowers any other flavours in a meal. I love this sauce with prawns, but it’s also great with other seafood and fish, or even chicken.

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Recipe

Ingredients

1kg mango flesh, from about 6 fresh or you can use frozen

3 brown onion, chopped

3 carrots, peeled and chopped

6 cloves garlic, chopped

2 tbs grated ginger

3 limes, juiced

Juice of 1 lemon

6 small red chillies, chopped

1 tsp dried chilli flakes

4 tbs vinegar ( I used coconut vinegar, but you could use any)

About 1 cup water

Salt and Vinegar

Method

Process all ingredients together in a food processor.

Put mixture in a saucepan and bring to a gentle simmer over medium low heat, stirring often. Cover and cook, stirring every so often, but be careful as it will spit. Continue to cook for about half an hour adding the water as you go to get to a desired consistency (I used the whole cup)

Push mixture through a sieve and pour into sterilised jars (Thanks taste.com… .http://www.taste.com.au/how+to/articles/572/how+to+sterilise+jars+and+bottles )

Sauce will keep for months if sterilised properly but keep in the fridge once opened.

Enjoy!

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