Anbu Salad (Anbu Salad)
The Quirky Foodster Team
Ingredients
- Unripe green mangoes, peeled and julienned — 2
- Shallot, thinly sliced — 1
- Green chillies, thinly sliced — 1–2
- Lime juice — 2 tbsp
- Sugar — 1 tsp
- Salt — to taste
- Toasted grated coconut — 1 tbsp
Method
- Peel the green mangoes and cut the flesh into thin matchsticks, discarding the pit.
- Place the julienned mango in a bowl with the sliced shallot and chilli.
- Add the lime juice, sugar and salt, and toss well.
- Sprinkle over the toasted coconut just before serving.
- Let sit for 5 minutes to let the flavours meld before serving.
Introduction: A tangy, crunchy green mango salad with chilli and lime, a bright counterpoint to richer Maldivian curries.
Cultural Background: Unripe mangoes grow well in the Maldives’ tropical climate, and their tartness is put to good use in salads like this one, served alongside heavier fish curries to cut through the richness.
Tips: Choose mangoes that are firm and green with no softening for the right tart crunch. Toast the coconut in a dry pan until just golden for extra aroma.
Variations: Add a few dried shrimp flakes for a savoury depth found in some coastal versions. Adjust sugar and chilli to balance sourness to taste.
Storage: Best eaten within a few hours of making; refrigerate covered for up to 1 day.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 70 kcal, 1 g protein, 2 g fat, 14 g carbohydrate.
FAQs:
Q: How do I tell if a mango is unripe enough?
A: It should be firm, green-skinned, and taste sour
Q: Can I make this less spicy?
A: Yes, simply reduce or omit the chilli.
- Unripe green mangoes, peeled and julienned — 2
- Shallot, thinly sliced — 1
- Green chillies, thinly sliced — 1–2
- Lime juice — 2 tbsp
- Sugar — 1 tsp
- Salt — to taste
- Toasted grated coconut — 1 tbsp
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