I had seen, over the past couple of years, a mango hot sauce on cooking competitions. I put it on the list in the back of my mind of things to try. This year we were able to grow habaneros in our garden so it was time to try my hand at it.
The tricky bit is being able to taste test it as it is made so the flavours were balanced. Habaneros are not mild! I enlisted my husband in the tasting department.
I did a bit of research and was surprised to find, without fail, carrots were an ingredient. To me carrots taste more earthy than sweet but I thought it was worth a try.
In a sauce pan add 1-2 medium carrots, sliced thinly, half of a small onion, and a couple of cloves of garlic. Cover with water and bring to a boil.
Meanwhile, slice up 3 mangoes and 6 habaneros.
Add these to a blender and then scoop in the carrot mixture. I ended up using about a cup of the carrot mixture.
Add a tablespoon or two of lime juice and the same amount of apple cider vinegar. Blend completely. If it comes out too thick add water until you get the consistency you need.
I made about 5 cups so I canned them using normal canning processing. Process them for about 5 minutes. This is hot enough for my husband. It’s quite something! I look forward to adding it to recipes.
There are times I would love to live in other climes. If they got rid of the excessive heat and humidity. My mum used to head down to Florida as a child in the early 50’s. I can’t imagine the heat in the car all the way down the east coast without A/C. But when she got there Grammy Kevin had mango trees. What a treat that must have been fresh off the tree with the juice dripping. I love the sweetness of the mangoes but they go well with spice. It’s a great ingredient to work with.
As I mentioned in the last post for hot pepper jelly my husband and I indulged in a kitchen day. We take the day to just create and enjoy being with each other. I love those days. 🙂 Our next treat was mango chutney. We got the recipe from the “Best Ever Curry Cookbook” by Mridula Baljekar. We’ve had some great meals from that cookbook. As with the hot pepper jelly it wasn’t difficult to make but the flavours are wonderful.
To begin with you want as many fresh ingredients as you can find. We doubled the recipe so that is what I’ll tell you for this post. It made about 5 half pint jars worth. We found some really nice mangoes and fresh ginger yesterday at the co-op.
Cut 6 mangoes into chunks. If they are a bit firm that is ok. Heat in a large pot with 1 1/3 cup of apple cider vinegar. Cover and simmer over low heat for 10 minutes.
In the mean time prep the other ingredients. Finely chop 2-3 cloves of garlic, grate about 2″ of ginger, and finely chop two small hot peppers. We used jalapenos from our garden. My fingers burned for several hours with the pepper juice after all our recipes! Also, bruise 5 cardamom pods. The recipe also calls for 1/2 tsp of coriander seeds crushed but we didn’t have that so we used a bit of ground coriander. And you will need 1 bay leaf, 1/2 tsp salt, and 1 1/3 brown sugar. After the 10 minutes add all the ingredients to the mangoes and apple cider vinegar.
Slowly bring to a boil then lower the heat and simmer for 30 minutes.
Follow the standard jarring techniques. It did say to leave for a week before eating but we tasted it and it was amazing so it would be hard to wait a week!