Mango sauce

Making your own sauces can be a real treat but can take a while. This sauce will keep for up to two weeks in your fridge so you can enjoy it several times.

2 roasted red peppers
2 large tomatoes
1 large or 2 small mangos
1 red onion
2 cloves garlic
¼ teaspoon chilli flakes
½ cup DYC Apple Cider Vinegar
½ cup brown sugar
2 tablespoons prepared mustard
2 tablespoons tamarind paste
2 teaspoons curry powder
¼ cup water

Remove the charred skin from the peppers and cut flesh into strips. Cut tomatoes into eighths. Peel mango and cut flesh from the core. Peel onion and chop finely. Crush peel and chop garlic.
Place all the ingredients in a saucepan. Bring to the boil uncovered, then reduce the heat to simmer and cook for about 20 minutes or until reduced by one third.
Blend or process in a food processor to preferred consistency. Cool then refrigerate until ready to use.
Serve hot or at room temperature with chicken, fish or pork. Only take out the amount required for a meal, leaving the remaining sauce in the fridge.
The sauce will keep for up to 2 weeks if kept refrigerated at 4 degrees C, the temperature your fridge should run at. Makes about 4 cups.
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