Quantcast

Baja Mango Chilli Sauce

Aussie Home Brewer

Help Support Aussie Home Brewer:

punkin

Rarely Serious
Joined
25/6/11
Messages
2,116
Reaction score
345
Stole this from the web years ago, i make it every now and then to keep at home and give for gifts.

A very nice spicy, sweet sauce with enough heat to get you going but not so much it hurts.
Probably one step up from hot english mustard in the heat dept. Or just around a commercial chilli sauce.

Nice on steak and on cold meat sanga's.



Mango Chillie Sauce Bajan style.

Mix 8-12 seeded haberneros
couplea birdseyes,
couplea jalepenos,
5 tablespoons rice wine vinegar in the whizzer and mince till liquid.

Add slowly,
1 large 800 gm can mango's drained,
1 cup american hotdog mustard
1/4 cup dark brown or maidera sugar
1 tablespoon Keens Curry powder
2 teaspoons Cumin
3/4 tablespoon chillie powder
1 teaspoon sea salt
1 teaspoon cracked 4 pepercorn mix.

Mix in the blender and bottle.


mangochilisauce1.jpg
 

bradsbrew

Who's up for a pint?
Joined
22/5/08
Messages
0
Reaction score
4
Whats the shelf life? Do you store it in fridge or freezer.

Cheers
 

punkin

Rarely Serious
Joined
25/6/11
Messages
2,116
Reaction score
345
I store it in the cupboard until opened and then the fridge.

Doesn't usually last long enough to wonder about shelf life, if something grows on it, chuck it out. If not, dig in.
 

metro embalming brewery

Active Member
Joined
31/7/14
Messages
37
Reaction score
3
Im going to knock this up today with a few variations.

Increase fresh chillies as a substitute for chilli powder. So im thinking 20 chillis.

Simmer for a while to thicken it up. I want it more like a relish than a sauce.
 

chubbytaxman

Well-Known Member
Joined
11/12/13
Messages
146
Reaction score
16
Location
Sunshine Coast
punkin said:
I store it in the cupboard until opened and then the fridge.

Doesn't usually last long enough to wonder about shelf life, if something grows on it, chuck it out. If not, dig in.
Hey punkin ...
Quick question - how much does this make?
I am the only one that likes things warm around here, so it would need to last a bit if something like a half dozen bottles is the result.



chubby
 

metro embalming brewery

Active Member
Joined
31/7/14
Messages
37
Reaction score
3
Like any chutney pickle etc so long as you seal it properly it will store fine. It just basic preserving.

Edit. Given quantities id say its going to make about 1.5L volume give or take.
 

metro embalming brewery

Active Member
Joined
31/7/14
Messages
37
Reaction score
3
Well I doubled the recipe used about 50 chillis. And bang its got a kick. Fruit up front and a long slow burn.

Made 3.5L

20141116_123203.jpg
 

Ducatiboy stu

Well-Known Member
Joined
2/4/05
Messages
14,269
Reaction score
3,831
metro embalming brewery said:
Like any chutney pickle etc so long as you seal it properly it will store fine. It just basic preserving.

Edit. Given quantities id say its going to make about 1.5L volume give or take.
I boil the full jars with lids on in a big pot of water for about 30min-1hr.

I just use jars that have metal lids with the popper thingy in the middle
 

tugger

Well-Known Member
Joined
19/10/14
Messages
463
Reaction score
261
As long as there's enough rice wine vinegar in it it shouldn't need pasteurisation.
 

Ducatiboy stu

Well-Known Member
Joined
2/4/05
Messages
14,269
Reaction score
3,831
No more than 1/4cup salt to 1kg of chillies. Anymore and it wont ferment
 

Latest posts

Top