Mango chili sauce for BBQ and much more

Ingredients for 1 servings:

• 4 mangoes, ripe
• 4 garlic cloves
• 1 tbsp salt
• 1 tsp coriander seeds, ground or crushed
• 1 tsp sugar
• n. B. Pepper, black
• 10 mint leaves
• 200 ml lemon juice
• e.g. lime juice
• e.g. apple balsamic vinegar
• e.g. chili pepper(s)
• e.g. rosemary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cut the mango flesh into a saucepan. Add garlic, salt, sugar, crushed or ground coriander seeds, some of the lemon juice, and the mint. Puree everything with a hand blender and heat over low heat. Season to taste with the remaining ingredients. I always add pepper, balsamic vinegar, finely chopped and deseeded chili peppers, lime juice, mint, and lemon juice until I get the flavor I like. Optionally, you can also add herbs as desired. I could also imagine adding rosemary. Bring everything to a boil briefly, then pour into hot, rinsed bottles (like jam) and seal them tightly. I can’t say exactly how long the sauce will keep; mine always disappears pretty quickly. But with the lemon juice and vinegar, it should last longer. Note: Spiciness is always a very subjective thing in food; some people like it fiery, others don’t. There are also many different types of chili. For my original recipe, I only had regular supermarket chilies (cayenne or similar) on hand, so I chopped in one or two. The sauce wasn’t overly spicy in my opinion. For those who like spicy food, however, I’d go with a habanero. For all grill and BBQ enthusiasts looking for that little extra something, I think this sauce goes well with just about anything. Whether it’s meat, vegetables, or cheese, the fruity, fresh, and spicy flavor goes with absolutely anything; I could even imagine it in a salad.