SmartPoints® value per serving
Fruity, spicy, fresh and SmartPoints-free – this homemade sauce is a winner!
2 medium, ripe, chopped
White Wine Vinegar
Lemon Juice, Fresh
1 teaspoons, level, and 1 tsp fenugreek
½ teaspoons, level
2 clove(s), crushed
- Put the chopped mango flesh in a medium pan with the white wine vinegar and 2 tbsp lemon juice. Bring to the boil then reduce the heat and simmer for 20 minutes, stirring occasionally, until the mango is tender. Let cool slightly.
- Meanwhile, in a frying pan, toast the fenugreek, mustard seeds, turmeric and chilli flakes until fragrant– about 3-4 minutes. Put the cooled mango in a mini food processor with the toasted spices and garlic. Whizz until almost smooth, then season and stir in 1 tbsp lemon juice.
You can keep this sauce in a sealed jar in the fridge for 2-3 days.