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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mango Sambal Recipe

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This recipe for Mango Sambal, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
¼ c peanut oil
1 medium red onion, finely diced
2 garlic cloves, minced
¼ c peanuts
2-inch piece of ginger root, peeled and grated
2 bird's-eye chilies, seeds and ribs removed, finely chopped
½ tsp chili powder
2 mangoes, peeled, pitted, and cut into 1-inch dice
2 mint sprigs, leaves only, chopped
2 tsp sesame seeds (black are lovely, but any will work)
1 tsp sesame oil

Directions:
Directions:
1. Heat the peanut oil in a medium sauté pan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

2. Add the peanuts, ginger, chilies, and chili powder and sauté until the peanuts are golden brown, about 5 minutes more. Remove from heat and let cool.

3. Transfer the mixture to a bowl and stir in the mangoes, mint, sesame seeds, and sesame oil.

Store in a tightly covered container in the refrigerator for up to 4 days.

Number Of Servings:
Number Of Servings:
2 1/2 cups
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This sambal is necessary for the plantain-crusted tuna in this book, but also a wonderful accompaniment to any grilled fish, chicken, or meat.

 

 

 

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