We had guests for dinner last night and I started preparing for the meal in the middle of the week – just snatching time where and when I had it.
The first thing I made was this sweet and sour sauce. It uses mango puree, and given that I’m such a mango snob, I used tinned Indian mangoes because even tinned) they are far superior to anything you’d get in the supermarket in Ireland.
Sweet & Sour Sauce
2-3 Tablespoons of Oil
4 Green Chillies
3cms of Ginger
400g Tinned Tomatoes
150mls of Balsamic Vinegar
400mls of Tinned Mangoes
200 mls of water
Peel and chop the onions.
Peel the ginger and chop it finely.
Chop the chillies, too.
Fry a little oil in a pan and add the onion, ginger and chillies.
Saute until the onions are golden.
Add the tomatoes, mangoes and vinegar.
Add about 200mls of water and bring the sauce to a simmer.
Continue cooking over a medium heat for about 5 minutes.
Remove from the heat.
I used this sauce over baby white aubergines – marinating them for two days before roasting them for 40 minutes.
You could use this sauce for a stir-fry, over meat (if you were so inclined) or bake any other vegetable – like courgettes, regular aubergines or corn on the cob. It’s a lovely, tangy, fruity sauce and one I’ll definitely be making again.
(No photos, unfortunately, cos I forgot to take any before we sat down to eat)