Mango Habanero Sauce | Hot 'n Sweet Mango Chilli Sauce | No Preservative | 

Thanks a lot Denise! Yes people have different tolerance levels for things like garlic, chilli, etc and recipes like this are very adjustable according to taste. I’m glad your family likes it. Enjoy 👍

Great thought Kimberly! It is time to go back to roots for sustainability and better living.😊

Sounds great!

Great! Thanks for appreciation❤️

Hi, yes you can seal jars while it is still hot and this is common practice. I have, however, always let the contents come to room temperature before closing lids and never had any issue. Guess high vinegar and sugar act as preservatives in chutneys/sauces and I make sure there is no contamination around while jars/bottles are cooling.

My pleasure 😊

My pleasure.....hope you enjoy 😊.

Absolutely!!

Great! I’m so glad that you tried and liked it. Thanks 💕

Thanks! Hope you did and enjoyed it.

Yes, it can be done for a perfectly smooth sauce. Try and squeeze as much through the strainer as possible to minimize wastage and give another boil after straining to maintain longer shelf life.

The clumps taste good!!! Mainly mango chunks

Habanero being one of the hottest chillies, this sauce is for serious heat lovers. You can however reduce heat level by using less chillies and really sweet mangoes to make sauce.

Hi Hugo, for me it is just a mild flavour of garlic. But if you are not garlic lover, it could be stronger for you. So it all depends on personal preference. Maybe if you are worried about sauce being too garlicky, use only half quantity of garlic.

@@CooknCreateHealth Thank you for the feedback! I will definitely try this sauce , Looks so delicious 🤤

Numbers will depend on size of mangoes. If we look at weight, you will need between 1.5-2kg mangoes to get 1kg pulp and this will be based on how pulpy your mangoes are.

Kept in refrigerator, sauce is good to use easily for up to 12 months.

Yes you can use bird’s eye chillies also. You may need to use more for the same level of heat as habaneros are generally hotter than birds eye chillies.

Thank you!

Thanks....Hope you enjoy!

This sauce keeps well for pretty long period if stored properly. To ensure there is no contamination, make sure bottles you are using to store sauce are well sterilised, pour sauce in the bottles while it is still hot and if you are blending sauce at the end again for smoother consistency, give another boil before storing away. Once cool down, keep sauce bottles in the fridge and you will be good to use this sauce for months. Hope this helps :)

Yes if you can handle the heat go for it. I guess you are aware that Bhut Jolokia is much hotter than Habanero and you will need to adjust the quantity of chilies used in recipe.

Yes , thank you. I got some bhoot jolokia and was wondering how to use them up without throwing them away

Thanks John, this is a great question. There are few reasons carrots are added to this sauce. Carrots help balance heat and acidity in the sauce, give a bright colour to the sauce and most importantly acts as a base to help thicken the sauce.

Absolutely....always good idea to tweak a little to suit individual taste buds. Enjoy!!!

I'm surprised that yours still taste raw garlic and onion after 30 mins cooking. You can try adding more vinegar, acid can mask the raw flavour. And then cook low and slow for a little longer. Hope this fix your sauce.

Sorry...not sure if this is a question. But yes, if you are asking about reading my recipes, I would normally include a link for written recipe in the description box. Some of the recipes are not available in written format yet and I'm working on those.

​@@CooknCreateHealthpretty sure that person prefers that you speak while making the sauce.. Instead of writing it on the screen..

@@jorgecarrejo7562 oh yes....probably. Thanks for pointing this out.