Tangy and Spicy Mango (Simple Indonesian Mango Rujak)

Name: Tangy and Spicy Mango (Simple Indonesian Mango Rujak)
Yield: 2-4 servings
Cuisine: American
Ingredients: 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)

Angela Mertoyono @tenshi

In my kitchen!

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.

Angela Mertoyono @tenshi

Saved

Ingredients

2-4 servings

1unripe mango, about 400 grams (I used cengkir or Indramayu variety) -- make sure that it is about to ripe, but not quite
1 tbspsalt (I used Himalayan coarse salt, but you can use regular salt as well)
2 tbspgranulated sugar
1red chili pepper, sliced (or ground, for spicier rujak)

Saved

Steps

1

Peel and slice mango thinly. Put it in an airtight container.
2

Spread the salt, sugar, and chili pepper.
3

Cover the container. Shake it a few times.
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.