Apple and Mango Hot Sauce
A delicious, sweet and hot chilli sauce with apples and mango. Perfect recipe to cook in the fall when the apples are ripe and the chili crop starts to bear fruit.
| Servings | 80 Portions |
| Tags | American | Chilipepper | Condiments | Spicy | Vegetarian |
| Prep Time | 15 min |
| Cook Time | 25 min |
This is very tasty and definitely something I will make many times as a way to take care of any leftover chili going forward. This chili sauce may be a little different from others, but I definitely appreciate the sweetness and distinct taste of apple and mango. I use it for pork where it fits perfectly, but it is also suitable for e.g. chicken or roasted vegetables such as potatoes and the like.
It's not my recipe, but Facebook presented it to me when I was lazy-scrolling one evening. It comes from an account "A pretend farmer's view" and it was this post I thought it was interesting so please go there if you want to read more about how he made the sauce. I don't do exactly as he describes (not melting the sugar in the pan first), but I'm very close.
In this recipe I use "Lemon Drop (Hot Lemon)" chili from a plant here at home that completely exploded with fruit this fall. It's impossible to count exactly, but I estimate that I've picked at least 100 chilis so far and there are almost as many more on the way, so I'm trying every possible recipe I can find and enjoying lots of different sauces right now.
It is of course possible to adjust the heat by adding or removing chillies according to taste and preference. A "Lemon Drop (Hot Lemon)" is a bit down on the scoville scale with its 30k - 50k. I like the taste of this chili in general and think it goes well with sweet apples and mangoes, but if I have a few chilies from other varieties that are also ripe, they may end up in the sauce as well. I grow these chilies myself and have a small description of how I grow hydroponically on this page.
The oven roasting is a bit interesting as some parts are roasted while others are cooked or thawed. The apple e.g. almost bubbles up like a foam, but when you take it out of the oven, everything collapses into an apple-sorry. The first time I made this recipe I used frozen mango which worked just as well as fresh. However, I put the still frozen mango on the sheet which worked well, but I think I will now let the mango thaw a bit on the sheet. I also mix everything, but in the pictures above I choose to separate them on the plate so that it will be easier to see the different ingredients.
The pictures for this recipe do not contain garlic as I tried making the sauce without garlic at the time. It was perfectly fine to exclude the garlic if you do not want to use it.
I expect a portion size of 15ml/portion (1 tablespoon), which means that a 150ml bottle that I use in the pictures contains 10 portions each. This recipe filled 8 bottles in total so 80 servings for this recipe. That's slightly more than what's considered a normal serving size for chili sauce, which seems to be more like 5-10ml (1-2 teaspoons) according to some quick searches. Personally, I eat at least 2 portions every time I use this sauce for a dish.
As the sauce contains a lot of sugar and vinegar, it should keep in the fridge for a few weeks (unopened container/bottle), but as usual - check and discard if it seems "OFF".
Ingredients
Directions
- Preheat the oven, 250°C with grill element (broiler) active.
- Peel and core the apples. Place on a deep baking tray.
- Place mango, chili and garlic cloves (leave the skin on) on the same baking tray.
- Grill at the top of the oven, approx. 15 minutes. (it can vary a lot between different ovens)
- Mix sugar, white wine vinegar and water in a saucepan. Heat and make sure the sugar has dissolved.
- Remove the chili/apple/mango mush from the baking tray and add to the pan. Squeeze the hot garlic out of the skin and discard the skin.
- Mix with a hand mixer and season with salt.
- Bring to a boil and then bottle in well-cleaned bottles.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1456.5 kcal | 18.21 kcal | 75 kcal |
| Carbohydrates | 349.95 g | 4.37 g | 18.02 g |
| Fat | 3.88 g | 0.05 g | 0.20 g |
| Protein | 7.96 g | 0.1 g | 0.41 g |
| Sugar | 281.78 g | 3.52 g | 14.51 g |
| Salt | 11.85 g | 0.15 g | 0.61 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
