My colleague gave me 3 quinine mangoes last friday , from her own garden. The ripe one ...has a strong smelly fragrance which can be over powering for some but I love them nonetheless :))) You can't hide them from your friends anyway , what more in an air conditioned office ! I love making them into sambal , a local mango chutney , that is a sweet and spicy concoction , blend with fresh chillies and toasted shrimp paste ( belacan ) and used as a condiment for fish , meat or simply as a unique side dish. I taught Jo to eat this when she was young and now whenever I make this spicy mango chutney, she will squeal and I tell you she really ' tambah nasi ' have extra rice when I served this condiment for dinner :p I learned to make this chutney from my Malay colleague :) when I had lunch with them many many years ago and since then this has been my favorite sambal !
I fried some overnight rice with chinese cabbage , dried shrimps and eggs... and with this mango sambal/ chutney as a side dish ...gosh , you can imagine how much fried rice Jo and myself tucked in that night . Not many people can take quinine as they may be allergic to the fruit . But lucky for me and my family we have no allergies to this fruit. We get along well with this fruit :) This fruit is seasonal and I only get to eat it once or twice a year and I normally make them into chutney to go with my fried fish but for this once, we just complement it with our already yummy fried rice.
a plate of flavorful fried rice with side condiment of
spicy sweet mango chutney :)
I used up two quinine mango for this sambal/chutney dish and
kept one for the next day to go with my fried fish :0
most asians will love this side condiment if I am not wrong
and I am thankful my Piggies love them
I can make this condiment everyday if there are quinines
all the year through :p
Quinine Mango Sambal/ Chutney
2 quinine - diced into small cubes
5 fresh red chillies - remove seeds
5-6 bird's eye chilies - remove seeds
1 thumb sizes piece of shrimp paste - toasted
Pound the two types of chillies together in a mortar and pestle. While the chillies are coursely pounded, toast the shrimp paste in a wok over low heat until they become fragrant. Dish them into the mortar and pestle while they are still hot and continue to pound the mixture till they are blended together into a beautiful paste. Scoop the chillies and shrimp paste mixture into a bowl, add in the diced quinine and mixed them together till well combined. Cover with a cling wrap and chill in the fridge. Serve it with your fried fish or meat .
Have a nice day !
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