Home Dish Tangy and Spicy Mango (Simple Indonesian Mango Rujak)
Tangy and Spicy Mango (Simple Indonesian Mango Rujak) favourite

Tangy and Spicy Mango (Simple Indonesian Mango Rujak)

Introduce

Chef :

Angela Mertoyono

Tangy and Spicy Mango (Simple Indonesian Mango Rujak)

Most Indonesians I know love rujak. Rujak is made of vegetables and fruits with special sauce. Sometimes the sauce is nut-based. This is a simple dish, very easy to make. Adjust the spiciness to your liking by adding more chili peppers. If you grind the chili peppers, this rujak will taste spicier and tastier. You can substitute unripe mango with carambola/starfruit, amberella, jicama, guava, water guava, etc. You can also add all of those in addition to mango.

Ingredient

Food ration :

2-4 servings
1

unripe mango, about 400 grams (I used cengkir or Indramayu variety) -- make sure that it is about to ripe, but not quite

1 tbsp

salt (I used Himalayan coarse salt, but you can use regular salt as well)

2 tbsp

granulated sugar

1

red chili pepper, sliced (or ground, for spicier rujak)

Cooking instructions

* Step 1

Peel and slice mango thinly. Put it in an airtight container.

* Step 2

Spread the salt, sugar, and chili pepper.

* Step 3

Cover the container. Shake it a few times.

* Step 4

Wait at least an hour or two until water comes out from the mango. Store in the fridge. It should last for about a week, but usually we finish it in a day.

Note: if there is a photo you can click to enlarge it

Tag

unripe mango, about 400 grams (I used cengkir or Indramayu variety) -- make sure that it is about to ripe, but not quite salt (I used Himalayan coarse salt, but you can use regular salt as well) Granulated Sugar red chili pepper, sliced (or ground, for spicier rujak)

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