Mango Chilli Ferment

Twenty months of mango, chilli, salt, time, and slow transformation.
 
The sauce begins with ripe mangoes left to ferment gradually with chilli, deepening in flavour as the seasons pass. Its acidity comes from our own fermented mango vinegar, lending brightness, warmth, and depth without sharpness.
 
Rich, layered, gently sweet, and quietly fiery — a small spoonful carries far.
 
Made in limited batches and slow-aged over time.
 
Suggested With 
 
Warm toast, roasted vegetables, rice bowls, grilled seafood, simple pastas, salads, or anything needing brightness and heat.
 
A little goes a long way.
 
A Small Kitchen Note 
 
For dressings, stir a spoonful gently into oil before mixing through greens or vegetables.