Javanese Asinan Buah (Indonesian Pickled Mango from Bogor)
A crazy-fast flavorful Asinan Buah recipe that you will love! This vibrant pickled side dish packs the crunch of unripe green mangoes, the crispness of Persian cucumbers, and the unique sweetness of jicama, all bathed in a brine infused with the heat of bird's eye chilies and Fresno chili. Garnished with fried peanuts, shallots, and cilantro, you got your new favey side for grilled or fried foods right here!
Servings: 8 (yield: 6 cups)
Calories: 54kcal
Cost: $5
Equipment
Ingredients
- 2 green mango unripe mango, peeled and cut into bite-size wedges
- 1 Persian cucumber (or ¼ English cucumber) peeled and sliced, or wedge-cut
- ½ cup jicama peeled and julienne cut
- 2 bird’s eye chilies stem removed
- 1 Fresno chili (or Korean Chili or Cayenne pepper) stem removed
- 2 cloves garlic
- 2 tablespoons palm sugar coconut sugar or brown sugar
- ½ teaspoon salt
- ⅓ cup white vinegar
- 2 cups water
Garnish
- Fried peanuts
- Fried shallots
- Cilantro leaves
Instructions
- Begin by preparing the fruits and vegetables: peel and cut 2 unripe green mangoes into bite-size wedges, peel and slice 1 Persian cucumber, and julienne cut jicama. Place them all in a medium bowl.
- In a blender, combine bird’s eye chilies, Fresno chili, garlic, sugar, salt, white vinegar, and water. Blend until the mixture forms a smooth, tangy liquid.
- Place the contents of the blender into a saucepan and bring to a boil.
- Pour the hot brine over the fruits and vegetables, ensuring they are evenly coated. Toss gently to combine.
- Allow the mixture to marinate for at least 2 hours to cool and for the brine to penetrate.
- Just before serving, garnish the Asinan Buah with fried peanuts, fried shallots, and fresh cilantro leaves.
Notes
🥭 Mango Mastery
Select only firm unripe green mangoes for a crisp texture and tangy flavor. If unavailable, green papaya serves as a suitable substitute.
🌶️ Spice Odyssey
Exercise caution with chilies; adjust based on your spice tolerance. Adding heat later is easier than toning it down. For a post-mix adjustment, blend in gochugaru or Kashmiri red chili powder.
⏳ Marination Wizardry
Allow the mixture to marinate for a minimum of 2 hours. Patience is key for the brine to penetrate dense fruits like green mango, ensuring a more robust taste.
Nutrition
Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 157mg | Potassium: 155mg | Fiber: 1g | Sugar: 10g | Vitamin A: 693IU | Vitamin C: 40mg | Calcium: 13mg | Iron: 0.3mg