This mango chilli sauce is a unique and tasty condiment, combining the sweetness of mango with the heat of chili peppers. It’s quick to make and can be stored in the fridge for several months.
When making this, choose a chilli pepper suited to your preferred level of spice.
Cut the cheeks off each mango and chop the flesh into large chunks. Peel onion and cut into quarters. De-seed chilli and chop into chunks.
Add all of the ingredients into a blender. A smaller one is perfect for this to ensure it's completely liquified when blended.
Blend on high until all the ingredients are well combined. This should take less than a minute.
Pour the sauce into a large saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes.
Cool for 5 – 10 minutes then transfer to a large jar or bottles. Store in the fridge where it will keep for a couple of months.