KOMPAS.com – Mango season in Indonesia usually lasts from October to December. If you still have leftover mangoes at home, make mango chutney.
The mangoes that are suitable for making chili sauce should be those that are still ripe or half ripe. This aims to prevent the chili from becoming watery later.
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Mango chili sauce goes well with a number of dishes, including fried fish, fried duck, squid and shrimp.
Check out the recipe and how to make mango chili sauce, quoted from the book “Sambal & Sauce Recipe Collection” by Budi Sutomo (2014) published by PT Kawan Pustaka.
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Material:
- 200 gr mango mengkal (cut into matchsticks)
- 10 curly red chilies
- 4 red onions
- 5 cayenne peppers
- 2 tsp shrimp paste (roasted)
- 1/2 tbsp sliced brown sugar
- 2 tablespoons cooked cooking oil
- 1 tsp fine salt
- Mix all ingredients, except mango, with oil in a mortar. Pulse until soft.
- Add mango pieces, stir until smooth. Serve.
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