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Sauces & Seasonings
Jewish
2 cups
10 minutes
0 minutes
Mango blended with garlic and spices.
1 ripe mango (or 2 medium-large mangos)
2 limes, plus zest
1 jalapeno, chopped (deseeded)
1-2 cloves of garlic
½ teaspoon salt
1 teaspoon yellow mustard seeds
1 teaspoon ground turmeric
½ teaspoon ground fenugreek or fennel seeds
½ teaspoon ground cumin
½ teaspoon sweet smoked paprika
3 tablespoons apple cider vinegar
1 teaspoon fish sauce
Peel and destone the mango, then place the flesh into a blender.
Finely grate in the lime zest, squeeze in the juice.
Add the remaining ingredients and blend until smooth and glossy.
Store in an airtight container in the refrigerator for up to 10 days.
This fresh and zingy Israeli condiment (with Indian roots) is traditionally made with pickled or fermented green mangos—in our take on this recipe we use fresh Keitt Mangos (for their size and silky flesh) and fish sauce to mimic that addictive sweet sour flavor—plus it takes a quarter of the time to make! This spicy, tangy sauce has a vibrant sunshine hue enhanced by turmeric and sweet smoked paprika. It goes with just about anything from grilled vegetables to falafel to latkes.
