Sambal Belacan Mangga
Looking for a hint of heat to accompany your meal? Try our Sambal Belacan Mangga recipe. Fruits are starting to come out in season and we’ve used a blend of young mangoes, which are a little sour, to balance and the spiciness of chillies. The different types of chillies result in a balanced flavour, but you may want to adjust it to your taste….. our version is pretty spicy.
Prep Time
15 min.
Cook Time
10 min.
Total Time
25 min.
Type
Quick & Easy
Difficulty
Novice
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Ingredients
| 2 or 3 Young Mangoes | |
| 2 Big Chillies | |
| 2 Chilli Padi (Red) | |
| 1 Chilli Padi (Green) | |
| ½ tsp Salt | |
| 2 ½ tsp Sugar | |
| 1 tsp Belacan (dry fried) | |
| 2 Small Limes (optional) | |
| 2 Small Red Onions |
Instructions
- Cut the chillies and put them into a pestle & mortar.
- Add in the salt, 1 tsp sugar and belacan (dry fried first) and then pound all the ingredients together.
- Cut the mangoes into small strips and add them to the mix and stir
- Taste the mixture, (ours was a bit too sour) add another 1 ½ tsp sugar (or to your preference). Finally squeeze the juice from 2 limes into the sambal.
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