Ingredients
5-7 red pearl onion, sliced
1 Jalapeño pepper or green chiles, sliced into rounds
1 cup grated coconut
2 cups of water
3 shallots or red pearl onions, sliced
2 dried red chiles, broken
1 teaspoon mustard seeds
1 sprig curry leaves, stem removed
3 tablespoon coconut oil or vegetable oil
Cooking Directions
1. Remove the skin from the mango and slice it. Remove all the flesh and discard the seed from the middle.
2. Shared the mango into small pieces in a food processor using the shredding disc. You can all also use a knife or a grater.
3. Cut the red pearl onions, and Jalapeño pepper into thin round pieces.
4. Add the shredded mango, pearl onions, Jalapeno pepper, and 1 teaspoon salt in a bowl. Mix this well and set it on the side.
5. Grind the coconut with 1½ cup water in a blender. Water should cover the coconut.
6. Add the ground coconut blend to the mango and mix well. Use ½ cup of water to wash out all the coconut that is sticking inside the blender, and pour it into the mango mix and stir everything. Taste to see if salt is enough. If needed, add more salt.
Seasoning Directions
Tip: If the Mango is not sour enough, you can add some lime juice or yogurt.
