Name: Kashmiri-Style Salsa
Yield: A Side Dish for 4
Cuisine: Mexico
Ingredients: 2 ripe mangoes, peeled, pitted and diced; 2 tsp tamarind concentrate mixed with 3 tbsp cold water; 1 level tsp hot curry powder crushed with a little sea salt; 8 tamarind pods (or use around 75 g/2¾ oz.pressed deseeded tamarind); 2 cm/¾ in.knob fresh ginger, peeled and minced; dash of oil; 8 small florets cauliflower, broken into tiny pieces

Preparation info

A Side Dish for
4

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Mango and tamarind are lifelong plate fellows: the ineffable sweetness of one perfectly complimented by the crabby sharpness of the other. Bit like Mr Shopkeeper and I then*.

Ingredients

8 tamarind pods (or use around 75 g/2¾ oz.pressed deseeded tamarind)

Americas
Mexico
Side dish
Spicy
Central America
Vegan
Gluten-free
Raw

Method

Remove the hard outer casing of the pods, then pull away the stringy bits encasing the fruit. Prise out and discard the stones and chop the remaining tamarind flesh (if you are using the pressed stuff, just chop it).

Mix the tamarind, mango, cauliflower and ginger together. Mix the curry into the tamarind liquid, add a little oil, check the seasoning, and stir it through the salsa. This

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