Fruity Chili Sauce – Also Suitable for Preserving
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 chilli pepper (s), mild or hot
- 2 teaspoons chili powder
- 1 medium onion (s)
- 1 mango (s)
- 4 garlic clove (s)
- 200 ml lime juice
- 50 ml apple cider vinegar
- 2 tablespoon mustard, medium hot
- 1 tablespoon olive oil
- 2 teaspoons salt
- 0.5 teaspoon ½ turmeric
- 2 ½ tablespoon sugar, brown
Print Recipe
Pin Recipe Instructions
- First prepare the fresh ingredients: peel the mango, remove the core and roughly dice. Peel the onion and garlic cloves and chop them very finely, preferably in a food processor.
- Put on disposable gloves when working with the chillies! Wash the chili peppers and remove the stones and partitions. Finely puree the mango cubes with the chillies in a food processor.
- Heat the oil in a saucepan and sauté the onion and garlic in it for about 2 minutes. Add the mango / chili puree with the lime juice and apple cider vinegar and stir everything well. Then gradually add mustard, chili powder, turmeric, salt (preferably untreated without trickling aid if the sauce is to be boiled down) and the brown sugar. Mix everything well and simmer for about 10 minutes. Stir occasionally.
- For preserving: Rinse small bottles or glasses with twist-off lids. Sterilize lids and bottles in boiling water for 5 minutes. Pour in the sauce while it is hot and boil it down at 90 degrees for 30 minutes according to the operating instructions.
- The amount is sufficient for 4 small glasses of approx. 200 ml each.
- Goes great with burgers, patties, grilled or chicken.
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