The list of ingredients sounds pretty gross: chilli, tamarind, brown sugar, salt, and fish sauce, but the taste is surprising. Balinese food is built around balancing sweet, sour, spicy, and salty, and you will find these tastes in any dish, even something as simple as fruit salad.
Without the eclectic mix of fruit, this sauce can also be used on a more traditional mix of salad veggies or as a dip for dumplings or spring rolls.
Prep time: 10-15 minutes
Serves: 4-6 (as dessert or a side)
- 2 medium cucumbers
- 2 red apples
- 1 whole pineapple or 1 container fresh (do not use canned)
- 1 asian pear
- 2 mangoes or 1 papaya (if available fresh and ripe, otherwise, skip)
- 2 finger chillies
- tamarind paste
- palm sugar or brown sugar
- fish sauce or anchovies
- sea salt
- Mix half a cup of water with half a cup of sugar in a saucepan and bring to boil. Once it starts bubbling, reduce to a simmer, stirring often.
- Chop all of the fruits and add to a large serving bowl.
- Finely chop the chillies and mash them in the fish sauce or with the anchovies using the back of a spoon.
- Combine the chilli mash, a half teaspoon of salt, and three tablespoons tamarind paste with the sugar mixture and stir to combine.
- After another two minutes on the stove, pour the sauce over the fruit and mix thoroughly.
- Serve immediately and enjoy!