Pickled mango hot sauce

Name: Pickled mango hot sauce (Saws mango poeth wedi’i biclo)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 4 x 400ml/14fl oz jars
Cuisine: British
Ingredients: 4 ripe mangoes, peeled, stoned and cut into 2cm/¾in cubes; 4 fresh red chillies, cut into rough 2cm/¾in rounds; 40 g/1½ oz flaked sea salt; 2 tbsp vegetable oil; 6 garlic cloves, finely chopped; 1 tbsp black mustard seeds; 1 tsp fenugreek seeds; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp ground cardamom; 1 tsp ground ginger; 100 ml/3½ fl oz apple cider vinegar or white wine vinegar; 100 ml/3½ fl oz apple cider vinegar or white wine vinegar; 3 tbsp dark brown sugar

Saws mango poeth wedi’i biclo

Preparation info

Makes
4 x 400
ml

Difficulty
Easy
Ready in
30 min

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

Everyone in our house is happy when we have a few jars of this in the cupboard – it’s a beautiful marinade for chicken or tofu. Curing the mango first really brings out the sunshine flavour. If you prefer a less spicy condiment, remove the seeds from the chillies.

Ingredients

4 ripe mangoes, peeled, stoned and cut into 2cm/¾in cubes
4 fresh red chillies, cut into rough 2cm/¾in rounds
40 g/

Europe
United Kingdom
Wales
Sauce
Condiment
Vegan
Gluten-free

Method

Put the mango and chilli into a large bowl, add the salt and toss together. Cover with a clean tea towel and leave to cure in the fridge for 24 hours.

The next day, heat the oil in a large saucepan over a medium heat, add the garlic, mustard seeds and fenugreek seeds and fry for 2 minutes, stirring frequently, until the mustard seeds start to pop. Add the remaining (ground) spices and 1