|2||tablespoons vegetable oil|
|1/2||red onion, finely chopped|
|1||clove garlic, finely chopped|
|1/2||red bell pepper, finely chopped|
|1/2||yellow bell pepper, finely chopped|
|Salt and black pepper, to taste|
|4||very ripe mangoes, cut into chunks|
|2||tablespoons tomato paste|
|2||tablespoons cider vinegar|
|1||tablespoon brown sugar|
1. In a small saucepan, heat the oil over medium heat. Add the onion, garlic, red and yellow bell peppers, salt, and black pepper. Cook, stirring occasionally, for 8 minutes or until the mixture softens.
2. Add the mangoes, tomato paste, vinegar, and brown sugar. Cook, stirring occasionally, for 15 minutes or until the mixture is syrupy. Add water, 1 tablespoon at a time, during cooking to keep the mixture from sticking to the pan.
3. Puree the mixture in a blender and transfer to a bowl; leave to cool. Taste for seasoning and add more salt and pepper, if you like. Adapted from Chefs at Play