Fruity Barbecue Sauce

Name: Fruity Barbecue Sauce
Ingredients: 1 ripe mango, peeled and stone removed; 3 ripe tomatoes, quartered; 2 red chillies, stems removed; 2 red chillies, stems removed; 150 ml (5 fl oz) malt vinegar; 1 medium onion, peeled and quartered; 1 teaspoon ground cloves; 60 ml (2 fl oz) tomato paste; 200 g (6 ½ oz) firmly packed brown sugar; 1 teaspoon cumin seeds

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is sweet, spicy, aromatic and tangy — all that a barbecue sauce should be. Smother it over barbecued meats and fish. Leftover sauce can be kept in the fridge for a day or two (as long as you haven’t dipped meat in it). Remove chilli seeds for a milder sauce.

Ingredients

1 ripe mango, peeled and stone removed
3 ripe tomatoes, quartered
2 red chillies, stems removed

Sauce
Vegan

Method

Place mango, tomatoes, chillies, onion and vinegar in a blender or food processor and whizz to a smooth paste. Add tomato paste and spices and whizz 10 seconds. Pour into a saucepan and bring to the boil. Stir in sugar and simmer until thickened.