📝 About This Recipe
Transport your taste buds to the vibrant street stalls of Java with Sambal Mangga, a quintessential Indonesian condiment that strikes a perfect balance between fiery heat and mouth-watering sourness. This traditional relish features julienned young green mangoes tossed in a robust paste of toasted shrimp paste and bird's eye chilies. It is the ultimate refreshing accompaniment, designed to cut through the richness of fried or grilled meats with its bright, tropical acidity.
🥗 Ingredients
The Mango Base
- 2 pieces Young Green Mango (must be firm and unripe/sour; peeled and julienned)
- 1/2 teaspoon Salt (for drawing out excess moisture from mango)
The Aromatics
- 5-8 pieces Red Bird's Eye Chilies (adjust for desired heat level)
- 3 pieces Large Red Chilies (seeds removed for a milder base)
- 4 pieces Shallots (peeled and roughly chopped)
- 2 cloves Garlic (peeled)
Seasoning and Umami
- 1 teaspoon Terasi (Indonesian Shrimp Paste) (toasted until fragrant)
- 1.5 tablespoons Palm Sugar (Gula Jawa) (finely shaved)
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Lime Juice (from fresh Calamansi or Key Lime)
- 2 tablespoons Vegetable Oil (for sautéing the paste)
👨🍳 Instructions
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1
Prepare the mangoes by peeling the skin completely. Use a mandoline or a sharp knife to julienne the flesh into thin, matchstick-sized strips.
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2
Place the julienned mango in a bowl and toss with 1/2 teaspoon of salt. Let it sit for 10 minutes to soften slightly, then squeeze out any excess liquid and discard the water.
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3
Toast the Terasi (shrimp paste) in a dry pan over medium heat for 1-2 minutes or wrap in foil and grill until it becomes pungent and crumbly. This step is crucial for depth of flavor.
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4
In a stone mortar and pestle (cobek), combine the bird's eye chilies, large red chilies, shallots, and garlic.
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5
Grind the aromatics into a coarse paste. You want some texture remaining; avoid turning it into a completely smooth puree.
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6
Add the toasted Terasi and shaved palm sugar to the mortar. Continue grinding until the sugar is dissolved and the paste is well-combined.
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7
Heat 2 tablespoons of vegetable oil in a small pan over medium heat. Briefly sauté the chili paste for about 3-4 minutes until the oil separates and the color darkens slightly.
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8
Remove the paste from the heat and let it cool to room temperature. This prevents the mango from 'cooking' and losing its crunch.
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9
Transfer the cooled chili paste to a large mixing bowl. Add the julienned mango and toss thoroughly to coat every strand.
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10
Drizzle with fresh lime juice and add the remaining salt. Give it a final toss and taste.
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11
Adjust the seasoning; it should be a harmonious blend of spicy, salty, sweet, and very sour.
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12
Transfer to a serving dish and let it rest for 5 minutes before serving to allow the flavors to penetrate the mango.
💡 Chef's Tips
Always use green, unripe mangoes; if they are even slightly yellow, the dish will be too sweet and mushy. If you don't have a mortar and pestle, a food processor works, but pulse briefly to maintain a coarse 'hand-chopped' texture. Toasting the shrimp paste is non-negotiable for authenticity; it removes the raw 'fishy' smell and replaces it with a savory aroma. If your mango is exceptionally sour, increase the palm sugar slightly to balance the intensity. For an extra crunch, you can add a tablespoon of toasted crushed peanuts just before serving.
🍽️ Serving Suggestions
Serve alongside 'Ayam Goreng' (Indonesian Fried Chicken) for a classic pairing. Pairs beautifully with grilled seafood, especially 'Ikan Bakar' (charcoal-grilled fish). Use it as a vibrant topping for steamed white jasmine rice and a crispy fried egg. Accompany with 'Emping' (melinjo nut crackers) for a snack with contrasting textures. Serve with iced lemongrass tea to soothe the palate from the chili heat.