This delicious fresh sauce is great with grilled white meats or fish. Thinned with additional juice or stock, it can become a dressing for savory salad greens. Fresh mango puree is my first choice, but you might find frozen puree if your market carries Hispanic foods, and canned puree is available in Indian groceries.
In a small, dry sauté pan over medium heat, toast the mustard seeds until they just begin to pop. Immediately cover the pan (so they don’t pop out) and remove from the heat. Combine all the ingredients except the salt and pepper in a blender or food processor and blend to produce a smooth sauce. Taste and season with salt and pepper. Store covered in the refrigerator for up to 3 days.
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