Cara Bikin Sambal Mangga

>Hello Sohib EditorOnline! Are you a fan of spicy food? If yes, then you must try sambal mangga. This mouth-watering Indonesian condiment is made from ripe mangoes and a blend of spices that will make your taste buds dance with joy. In this article, we will guide you through the process of making sambal mangga from scratch, step by step. So, let’s get started!

What is Sambal Mangga?

Sambal mangga is a spicy Indonesian condiment made from mangoes and a mix of other flavorful spices. It is commonly used as a dipping sauce for grilled or fried foods, or as a condiment to add extra flavor to rice and noodle dishes. Sambal mangga is known for its unique combination of sweet and spicy flavors, making it a must-try for foodies who love to experiment with their taste buds.

Ingredients

To make sambal mangga, you will need the following ingredients:

Instructions

Follow these steps to make sambal mangga:

Step 1: Prepare the ingredients

Peel and dice the mangoes. Set aside in a bowl. Peel the shallots and garlic cloves and slice them thinly. Cut the stems off the red chilies and chop them roughly. Wash your hands after handling the chilies.

Pro tip: If you want a milder sambal, you can reduce the number of chilies or remove the seeds before chopping them.

Step 2: Blend the ingredients

In a blender or food processor, add the chopped chilies, garlic, and shallots. Pulse until everything is finely chopped. Add the diced mangoes, lime juice, sugar, and salt. Blend until everything is well combined and the mangoes are smooth.

Step 3: Adjust seasoning

Taste the sambal and adjust the seasoning if necessary. Add more salt if it’s too sweet or more sugar if it’s too spicy. If the texture is too thick, add a little bit of water to thin it out.

Step 4: Serve

Transfer the sambal to a clean jar or container with a tight-fitting lid. Chill in the refrigerator for at least 30 minutes before serving. Sambal mangga can be stored in the refrigerator for up to two weeks. Serve as a dipping sauce or condiment with your favorite Indonesian dishes.

FAQ

1. Can I use unripe mangoes for sambal mangga?

No. Sambal mangga requires ripe mangoes to achieve the right flavor and texture.

2. How spicy is sambal mangga?

It depends on the number of chilies you use. Sambal mangga made with 10 chilies will be quite spicy, while sambal mangga made with fewer chilies will be milder.

3. Can I store sambal mangga at room temperature?

No. Sambal mangga should be stored in the refrigerator to prevent bacterial growth.

4. Can I use sambal mangga as a marinade?

Yes. Sambal mangga can be used as a marinade for chicken, fish, or shrimp. Simply coat the meat or seafood with the sambal and let it marinate in the refrigerator for at least 30 minutes before grilling or frying.

5. Can I freeze sambal mangga?

Yes. Sambal mangga can be frozen in an airtight container or freezer bag for up to three months. Thaw in the refrigerator before using.

That’s it for our guide on how to make sambal mangga. We hope you enjoy this spicy condiment with your favorite Indonesian dishes. Happy cooking!

Cara Bikin Sambal Mangga