Name: Mango sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 medium Mango ripe, chopped; 3 tablespoons White Wine Vinegar; 3 tablespoons Lemon Juice, Fresh; 1 teaspoons, level Mustard Seeds and 1 tsp fenugreek; 0.5 teaspoons Turmeric; 0.5 teaspoons, level Chilli flakes; 2 clove(s) Garlic crushed

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Ingredients

Mango

2 medium, ripe, chopped

White Wine Vinegar

3 tablespoons

Lemon Juice, Fresh

3 tablespoons

Mustard Seeds

1 teaspoons, level, and 1 tsp fenugreek

Turmeric

½ teaspoons

Chilli flakes

½ teaspoons, level

Garlic

2 clove(s), crushed

Instructions

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.

Mango sauce

Ingredients

Instructions

Notes

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