6 serrano chiles, stems and seeds removed, minced
3 large ripe mangoes, peeled and diced
1/2 onion, minced
1 teaspoon fenugreek seeds
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 teaspoon turmeric powder
Salt to taste
In a bowl, combine the chiles, mangoes, and onion. Crush the fenugreek seeds into a coarse powder and add it to the mango mixture.
Heat the oil in a skillet and add the mustard seeds. When they begin to pop, remove them from the heat and transfer to a bowl. Add the turmeric, salt and the chile-mango mixture. Mix well and serve with grilled salmon.
Servings |
2-3 cups |
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