20 months of mango and chili, squeezed into a jar!
 
It's hot. It's tangy. It's sweet. It's full of depth!  
 
It all starts with the much loved mango. These babies, sit with chili, fermenting, reducing, for 20 months. The magic acid in it comes from homegrown, homefermented, mango (what do you know!) vinegar. 
A little bit o' sauce, will go a long way. 
 
Recipe By: Chef Gayatri Desai.
 
Suggested Use: On anything! Toast, pastas, pizza, sea food, salads, desserts. 
 
Hot Tip: If you're using it in your salad dressing, thin it down by mixing into dressing oil.