For the Indonesians, hot spicy sambal (condiment) is the heart of our cuisine. No sambal, no fun! I had been yearning for a small bowl of sambal mangga muda (green -young - acid mango condiment) for quite some time, and i finally made one!
It is not that difficult to find green mangoes in France, they have 'em quite a lot here. The real young acid mangoes from Asia can harm your wallet, but fortunately, France is well self-stocked with lots of African mangoes, which are cheaper, bigger, with almost the same taste as the real mangga muda (green mango) from Indonesia. It is not that we do not have this kind of african mango in Indonesia, my aunty has the tree in her garden in Bali, but i forgot how we call that kind of mango there. It has green and red colour on the outside and pale yellow on the inside, and the fruits are huge! She said that to be able to get the the best taste of this mango, you need some patiences. When you let it ripe on its tree, it is normally spoiled - thus non edible, but when you picked it up too early it is too acid and the colour is too pale. What to do? You pick it from the tree, and then put it on your stockage of husked rice. And let it there at least one week or when it is starting to be softer. That is the best moment to eat this mango, because it tastes sweet.
But of course, for the purpose of the green mango sambal, we can just skip this step. We want to cram our throat with the acidity right away so if you live in France, (or Paris) just buy it in your local Franprix/G20/Ed/Auchan/Carrefour. If you are a perfectionnist, buy green mangoes in your local Asian Store, which cost quite a lot for non tasty ones. While the real yummy tasty mangoes can only be found in Indonesia (in my hummble opinion, hehe). But then again, i have never been to other part of Asia, so..you can discard my stupid opinion in the trash bin in your kitchen.
Green mango sambal is probably originated from the east part of Indonesia, and a perfect accompagnion to naturally grilled seafood. Bellow is my own version of green mango sambal: the way i like it!
Ingredients:
It is not that difficult to find green mangoes in France, they have 'em quite a lot here. The real young acid mangoes from Asia can harm your wallet, but fortunately, France is well self-stocked with lots of African mangoes, which are cheaper, bigger, with almost the same taste as the real mangga muda (green mango) from Indonesia. It is not that we do not have this kind of african mango in Indonesia, my aunty has the tree in her garden in Bali, but i forgot how we call that kind of mango there. It has green and red colour on the outside and pale yellow on the inside, and the fruits are huge! She said that to be able to get the the best taste of this mango, you need some patiences. When you let it ripe on its tree, it is normally spoiled - thus non edible, but when you picked it up too early it is too acid and the colour is too pale. What to do? You pick it from the tree, and then put it on your stockage of husked rice. And let it there at least one week or when it is starting to be softer. That is the best moment to eat this mango, because it tastes sweet.
But of course, for the purpose of the green mango sambal, we can just skip this step. We want to cram our throat with the acidity right away so if you live in France, (or Paris) just buy it in your local Franprix/G20/Ed/Auchan/Carrefour. If you are a perfectionnist, buy green mangoes in your local Asian Store, which cost quite a lot for non tasty ones. While the real yummy tasty mangoes can only be found in Indonesia (in my hummble opinion, hehe). But then again, i have never been to other part of Asia, so..you can discard my stupid opinion in the trash bin in your kitchen.
Green mango sambal is probably originated from the east part of Indonesia, and a perfect accompagnion to naturally grilled seafood. Bellow is my own version of green mango sambal: the way i like it!
Ingredients:
- 50 gr young mango sliced julienne
- 1 tsp shrimp paste, sauté with a little bit of oil or just grilled it for a moment, set aside
- 1/2 tsp salt
- 1 tbs shallot finely choped
- 2 red chillis thinly sliced
- 2 green chillis thinly sliced
- 2 leaves of keffir lime (hey this time i got the frozen one), sliced
- juice of 1/4 of lemon
Method:
Except the lemon juice, coarsely grind all ingredients (using your mortar). Put it in a small bowl, and add the lemon juice.
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