Preparation:
Peel the unripe mango and shred it finely with a grater or food processor. Blend together the garlic and green chilies with a little water until a coarse paste is formed. Add the mango and blend gently. Mix in the rest of the ingredients, except the peanuts and adjust the flavour to taste. Place in a serving dish and sprinkle with the peanuts.
Use as a dip for raw cucumbers, carrots, green beans and mushrooms. Or, use it to top lightly boiled vegetables.
Adapted from Puangkram C. Schmitz and Michael J. Worman, "Practical Thai Cooking" |
