Mangoes, pepper & salt
>> Monday, 2 April 2007
As children, my sister and I used to love to eat green mangoes with pepper and salt. These days I can't seem to absorb so much of the acid from the green mangoes but I looooove ripe mangoes. Recently I bought some half-ripe mangoes, pounded hot chillies and coarse sea salt, mixed them together and oh man, it was so good! The sweetness of the mango was heightened and constrasted pleasurably with the salt. The pepper offered lingering notes of heat.
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22 comments:
Cynthia, I can very well imagine how this tastes like as my uncle used to make this..ripe mangoes with chilly p/w and salt...yummmooooooyummmmmmmmmm :)Mouthwatering right :)
Shn
Yes it is! It really wakes up your palate :))
raw or ripe. mangoes r my all time fav fruit. it tops theist actually:)
Ohhh - as children, it was a matter of pride to eat not only all the hot congo and bird peppers, but also how green and sour you could take your mango.
As an adult, I really like the contrast of the sweet ripe mango with the pepper and salt (and chadon beni, chive and garlic to make it chow!) - I even converted a couple American friends to the snack, especially when in the UK and we couldn't get really ripe sweet juicy mangoes. What to do? Make chow!
I agree with you..Mango and chilies ..they taste heavenly..sweet and sour
Hi Cynthia - We eat this in Sri Lanka as well, and I had a ton of it this past summer when I was home and made myself really sick - but it was SO worth it:)
Hi Cynthia,
Hmmm.....yummy...i can feel the taste my girl.....
Could feel the taste Cynthia. Viji
Cynthia, my mouth is literally watering...
Every Indian kid's memories are associated with mango and chili and salt Cynthia!:)
Just looking at it makes me go back to my childhood.
Raw mangoes with salt and chilli is a very special treat to me, there is nothing that reminds me more of my childhood back in India. I could snack on these all day.
Yummmm love mangoes with salt and chilli powder, raw or sweet... Cynthia, you just took me down the memory lane. Good to know some customs are the same in different parts of the world!
oh!!! thats lookes so yummy!!!!
cynthia, wow!!!! when we used to visit kerala during vacations i loved having raw mangoes topped with a mixture of rock salt, shallots and red pepper. i love ripe mangoes too. your picture brought back some good memories. thanks:)
Hello My Friends,
Isn't it amazing that so many if not, all of us have a childhood filled with memories of mangoes with hot pepper, salt and other flavourings? It just goes to show how much alike people are despite the fact that they may come from different backgrounds, be of various religions, race, and live in opposite corners of the world. This is one of the things I like about food blogging - one dish, one ingredient can bring a rich tapestry of people together.
Thanks Shn, Chennette, Sushma, Kumi, Usha, Viji, Sunita, Asha, Monisha, Sig, Reena, Sia and Padmaja
oh, yeah. thats good stuff.
Hi Cynthia - this is my first time on your blog. I remember eating raw mangoes with chilli and salt as a child - it was a bit thing in my home in Calcutta, India. You have a lovely blog here.
Hi Cynthia - this is my first time on your blog. I remember eating raw mangoes with chilli and salt as a child - it was a big thing in my home in Calcutta, India. You have a lovely blog here.
Hi Mallika, welcome, welcome. Please browse around and come back often to comment, do some more browsing, reading or whatever. I appreciate your input. Thanks for the compliments on the blog.
Hi Cynthia, do you also eat salt and pepper with tamarind and other green fruits? i think its a guyanese thing to do that, it might have to do with the hot weather and our bodies need for sodium. I wanted to tell you that they also eat the grated green mangoes with salt and pepper in Botswana, they call it atchar and you can have a side of it at all the chicken shops (KFC etc) as a salad.
@ Anonymous - yes we eat tamarind and other green fruits with salt and pepper. Wow, they offer it as a side at chicken shops... I can imagine the burst of flavours in varying combinations depeninding on the various seasonings they use for the chicken dishes.
Hi,
Long time reader first time commenter. I am an expat Guyanese who is married to a Brit, I am slowly introducing his palate to the 'flavors of Guyana' - we were in Thailand lately and I bought green mango with salt/sugar and red chilli powder - he loved it. I struggle to find green mango in Melbourne - but some Sri Lankan and Indian shops, along with some Asian grocers carry them. I still rely on my mother to make the classics - garlic pork and pepperpot and other things. How come you leave the pork for 2 weeks? We do ours for 4 days ... does it make that much difference? I'm intrigued.
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