MANGO SAMBAL (2-1/2 cups)


¼ cup peanut oil

1 medium red onion, finely diced

2 garlic cloves, minced

1/5 cup peanuts

one 2 inch piece of ginger, peeled and grated

2 bird’s eye chiles, seeds and ribs removed, finely chopped

½ teaspoon chili powder

2 mangoes, peeled, pitted and cut into 1 inch dice

2 mint sprigs, leaves only, chopped

2 teaspoons sesame seeds

1 teaspoon Asian sesame oil



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

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

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

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


from Marcus Samuelson, The Soul of a New Cuisine

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