Sweet Mango Chilli Sauce is a fuss-free 10 min lip-smacking and tongue-tickling recipe that goes well with chips, starters, as a spread on bread and rolls or simply as a dressing.
It’s the season of Mangoes and though here we get mangoes all year round, the one’s which we get this time of the year are the best. They are sweet and juicy. Yes, the local shops have nice and juicy. I need not go for the Indian Variety and wait for a year.
This time I was so happy to find the sweetest and the juiciest mango from a local grocery store. I do not need any excuse to eat mango and I do not need to make any recipe for it either. But still, I love to explore food and thought of making this lip-smacking Sweet Mango Chilli Sauce.
A little about Mangoes
Mango is rich in Vitamins, minerals and antioxidants. They have been associated with many health benefits, including improved immunity, digestion, good for the heart, eye, skin and keeps your hair healthy. Mangoes are tropical stone fruits, plump and oval. They only grow in warmer climates and are native to India and Southeast Asia.
Few more Mango Recipes on the blog
- Aamras Without Blender (Sweet Mango Juice)
- Kairi ki Launji (Sweet & Sour Mango Chutney)
- 4 ingredient Instant Raw Mango Pickle without oil
- Aam Panna with Jaggery (Raw Green Mango Summer Drink)
- 2 Ingredients Mango Yogurt Smoothie
This month I am participating in Recipe Swap Challenge a group by Jolly Makkar who blogs at Homemade Recipes. She paired me against Swaty Malik who blogs at Food-Trails. You will find a wonderful collection of vegetarian recipes on Swaty’s blog.
I think our taste buds do match. It was really difficult to shortlist one recipe from her blog. I had shortlisted her Mango Chilli Sauce the moment I saw it. Still, I was searching for a few more and I got confused between this, Garlic and Spring onion noodles and her Paneer Ki kheer. But since it is the season of mangoes I decided to make this yummy Sweet Mango Chilli Sauce
Sweet Mango Chilli sauce
I followed her recipe to the core and did no changes to it. I ran out of chilli flakes and so what I did was powdered some Indian Dry red chillies. It really added a kick to my sauce. This Sweet Mango Chilli Sauce got me and my hubby hooked. I enjoyed it on some crisp, as a spread on my paratha’s and my hubby is enjoying it as chutney/sauce to the main meal.
This Sweet Mango Chilli sauce is a fuss-free 10 min recipe and goes well with chips, crisps, bread’s or as a dressing to your salads. It has the sweetness from the mangoes and the kick from the chillies, garlic and ginger. Truly a lip-smacking sauce.
Few more chutney/sauce recipes on my blog
- Sonth (Saunth) using Jaggery | Tamarind Chutney
- Spicy Vada Pao Chutney | Spicy Garlic and Red chilly Chutney
- No Oil Tomato Chutney from Nagaland
- Odia’s Sapuri khatta | Pineapple Sweet & Sour Chutney
- Green Coriander Chutney (No onion No Garlic)
- Easy Coconut Corainder Chutney
- Easy Celery Chutney
- Amla Dhaniya Chutney | Indian Gooseberry & Coriander Chutney
- Spicy Garlic Chutney for Chaat (Lehsun/Lasoon ki Chutney)
- Mint Yogurt Chutney | Pudine aur Dahi ki Chutney
- Nasturtium Leaves & Stems Raita (Yogurt Dip)
- Indo Chinese Style Schezwan Chutney
- Farali Peanut, Sesame and Curd Chutney
- Maharashtrian Green Chilli Thecha (Hirvi Mirchi cha Thecha)
- Easy Green Tomato Chutney (Preserve Garden Harvest)
- Kairi ki Launji (Sweet & Sour Mango Chutney)
Sweet Mango Chilli Sauce
- 2 Ripe Mangoes
- 1 tbsp Red Chilli flakes
- 2 Garlic Cloves
- 1/2 Cup Sugar or any natural sweetener
- 2 tbsp Vinegar
- 1 tsp Cornstarch
- 1 tbsp Olive Oil or any vegetable oil
- 1/4 Cup Water
- 1/2 tsp Black Salt or Salt of your choice
- 1/2 ” Ginger piece
- Peel and roughly chop the mangoes.
- Add it in the blender along with half of the ginger.
- Blend it until smooth.
- Finely chop the garlic and remaining ginger.
- Now in a pot or a pan, add oil.
- Once hot, add in the chopped garlic and ginger.
- Saute it on slow to medium for a minute until translucent or the raw smell of ginger goes.
- Now add the pureed mangoes, chilli flaxes and mix. Cook for a minute.
- Now add in the Sweetener, vinegar, salt and half of the water.
- Cook it further for 2-3 minutes.
- Now mix in the cornstarch with the remaining water and add it in the above mix.
- Cook it further for 2-3 minutes until you get the desired consistency.
- You can add more cornstarch to make it thick, for me 1 tsp was just perfect.
- Let it cool completely.
- Transfer it into an air tight container and store in refrigerator. Use as required.
- Standard US Size Cups and spoons used
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