Curry Fruit Chili Sauce
Curry fruit chili sauce brings the spicy and exotic flavors of Asian and Caribbean cuisine to your table. The natural sweetness of mango and pineapple perfectly balances the heat of the chili, while the curry adds a deep and complex spiciness. This sauce is excellent with grilled meats, fish and roasted vegetables, and makes Asian dishes exciting. For even more intense flavor, try it with a little coconut milk or extra lime juice.
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Ingredients for this recipe
Servings: 6
200
g
Mango
150
g
Pineapple
1
Fresh Chili Pepper
40
ml
Fresh Lime Juice
1
tsp
Lime Zest (Grated)
30
g
Honey
30
ml
Apple Cider Vinegar
2
cloves
Garlic
10
g
Ginger
20
ml
Soy Sauce
1
tsp
Curry Powder
10
g
Cornstarch
50
ml
Water
1
tsp
Salt
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Preparation Steps
1
Peel the mango and pineapple, then dice into small cubes.
2
Remove the seeds from the chili pepper and finely chop.
3
Finely grate the garlic and ginger.
4
In a medium saucepan over medium heat, warm the apple cider vinegar and honey, then stir to combine.
5
Add the chopped garlic, ginger, and chili, and sauté until fragrant, about 1-2 minutes.
6
Sprinkle in the curry powder, add the soy sauce, and stir well.
7
Add the diced mango and pineapple, then simmer over low heat for 10-15 minutes, allowing the flavors to meld.
8
Whisk the cornstarch with water, then add to the sauce to thicken.
9
Season with salt and grated lime zest, then cook for another 2 minutes.
10
Let cool slightly, then serve with grilled meats, fish, or roasted vegetables.
