Mango Chilli Sauce is yummy spread or accompaniment that you must relish during summer! Read my recipe and prepare it! Here is how to make Mango Chilli Sauce.
We Indians love making the most of the seasonal fruits, right? At some point or the other, we all agree that it is a luxury to relish seasonal fruits such as litchi, watermelon, mangoes which arrive just once in a year.
I make most of these fruits by preparing Litchi Lemonade and other coolers. But when it comes to the king of fruits there are so many dishes, sides, and accompaniments one can craft from it! Recently, I made Aam Panna and Kairi aur Mirch ki Sabzi.
While preparing those, I also had an idea of preparing a tangy, spicy sauce using mangoes. Thus, the recipe for Mango Chilli Sauce instantly got brainstormed!
Mango Chilli Sauce combines the best of two flavours. It is sweet and spicy which makes it an interesting combination that one cannot resist at all. Along with chillies and mangoes, I have used olive oil to saute the ingredients so that Mango Chilli Sauce gets an authentic flavour of olive oil.
Plus a tad of sugar, lemon juice, bay leaves, salt and garlic lend a nice retouch to this flavourful Mango Chilli Sauce. Use Mango Chilli Sauce for making a tasty sandwich or use it as a spread, here’s an ultra simple recipe for making Mango Chilli Sauce right at your home.
I usually combine it with some mayonnaise and use as a spread for my sandwiches, add it my salads for that extra kick and use as dipping sauce with appetisers.
Mango Chilli Sauce Recipe
Mango Chilli Sauce
Mango Chilli Sauce is yummy spread or accompaniment that you must relish during summer! Read my recipe and prepare it! Here it is.
- 2 tbsp Olive oil
- 1/2 cup Onion Chopped
- 3-4 cloves Garlic
- 2 Bay leaf
- 1-2 Fresh Red chilli Chopped
- 2 cups Mango puree
- 2 tbsp Sugar
- Salt to taste
- 2 tbsp Lemon juice
- 2 cups Water
- 1 tbsp Cornflour
- 1 tsp Red chilli flakes
- Heat oil in a pan.
- Add onion and garlic and fry for 3-4 minutes.
- Add bay leaf, red chill and mango puree and cook for 3-4 minutes.
- Add sugar, salt and lemon juice and cook for another 3-4 minutes.
- Remove the pan from heat and cool the mixture.
- Discard the bay leaf.
- Blend the sauce in a blender to make a smooth sauce.
- Mix cornflour in water.
- Add the sauce in a pan.
- Add the cornflour water and cook for 3-4 minutes.
- Add chilli flakes and cook for another minute
- Transfer the sauce in a glass jar and store in refrigerator for up to a month.
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