Ingredients
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6 serrano chiles, stems and seeds removed, minced
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3 large ripe mangoes, peeled and diced
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1/2 onion, minced
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1 teaspoon fenugreek seeds
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2 tablespoons vegetable oil
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1 tablespoon mustard seeds
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1 teaspoon turmeric powder
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Salt to taste
Instructions
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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Thanks to Arthur Pais for this recipe. Arthur, born and raised in Madras, India, knows his region and certainly knows his food. Madras is known for its fiery food and excellent cuisine, and Arthur says that every home has at least two varieties of chile preserves in the pantry at all times. "Over many front doors hang a string of green chiles to ward off the evil eye," he noted. This is an excellent accompaniment to grilled salmon.
Ingredients
InstructionsIn 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.
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