Jakarta (ANTARA) – Mango chili sauce is a typical Indonesian chili sauce that combines the sour, spicy and fresh sensation of young mangoes.
This chili sauce is known as a complement to various Indonesian dishes, especially in areas such as Java, Sumatra and Kalimantan.
The unique combination of mango and chili in this chili sauce is believed to have emerged as a result of the creativity of local people, who wanted to try the fresh and slightly sour taste of young mango to add variety to the chili sauce.
The history of mango chili sauce itself cannot be separated from the history of chili sauce in Indonesia, which is said to have existed since ancient times.
After chilies were introduced and became popular in Indonesia, people began to develop various types of chili sauce using local ingredients, including fruits that were easy to find.
One of them is young mango fruit which is widely used in various typical Indonesian dishes and dishes, because it gives a fresh sour taste and goes well with hot chilies.
The origins of mango chili sauce are not known for certain, but it is thought to come from Java or Sumatra. In these areas, abundant young mangoes are the main ingredient in making this chili sauce.
Now, mango chili sauce is widely known in various regions in Indonesia and usually, mango chili sauce is served with grilled fish, fried chicken, and even as a mixture with rujak to add freshness and deliciousness to the dish. Making it one of the favorite types of chili sauce in Indonesian culinary delights.
Over time, the mango chili recipe has also undergone many variations, with some regions adding spices or local special ingredients to enrich the taste.
Mango chili recipe
• 1 young mango
• 4 red chilies
• 12 cayenne peppers (adjust the level of spiciness)
• 2 cloves of garlic
• 4 red onions
• 1 tsp dried rebon or 1 tsp grilled shrimp paste (optional)
• Salt to taste)
• Granulated sugar or brown sugar (to taste)
How to make mango chili sauce
1. Peel the young mango and shave or slice thinly according to taste. Set aside.
2. Roast the rebon shrimp and set aside.
3. Next, fry the red chilies, cayenne peppers, garlic and shallots until wilted.
4. Then grind all the fried ingredients and add salt, granulated sugar or brown sugar. Mix until all ingredients are mixed and reach the desired texture.
5. Add the roasted rebon, and grind again
6. Add the mango shavings or slices to the mashed chili sauce.
Stir until the mango is evenly mixed with the chili sauce.
7. Transfer the mango chili sauce to a serving plate and serve with your favorite side dishes.
Also read: The origin of the typical Malay tempoyak chili sauce, along with the recipe for making it
Also read: Savory and fresh, this is a recipe for typical Lombok plecing chili sauce
Also read: Various types of chilies in Indonesia
Reporter: Sean Anggiatheda Sitorus
Editor: Alviansyah Pasaribu
Copyright © ANTARA 2024
