Categorized | Bits and Bites, Vegetarian

A savoury and explosive mango talkari.

massala mangoTalkari or talcarie is a term used to describe a curry or side dish on the islands, and is East Indian in origin. Mango talkari (my mouth still waters as I recall my school boy days) or Mango Amchar was sold by vendors just outside the gates of my primary and secondary school. At breaks it would be a mad dash to fork out your 50 cents daily allowance to grab a pack of this spicy mango snack. There were times that the vendor would use too much pepper in it’s creation and you’d be gasping for air with the heat, by the time you’d be back in English Lit class.

Before we get to the actual recipe I’d like to point out that there are different variations of making this talkari. Some people pre-boil the mangoes or you can cook it directly in the amchar massala as I’m about to show you. There’s also a difference in ways you can finish. You can try to keep the mango pieces whole or in my case, try to get it to melt a bit and form a gooey texture.

You’ll need..

2 green mangoes (cut into wedges)
2 tablespoons Amchar Massala
3 tablespoons brown sugar
1/2 teaspoon salt
black pepper (optional)
1 habanero pepper – sliced thin (or your favourite hot pepper)
3 cloves garlic crushed/chopped
2 tablespoon vegetable oil

Wash and cut the stem of the mangoes and get ready to cut into pieces. I’ve created a short video (see bottom of page) showing you how to go about cutting the mangoes to the required size. Bear in mind that I’m making this mango talkari with the skin and seed still attached. However you can also peel and cube the mango into pieces if you don’t want to be bothered with the time and effort it takes to cut the hard seed of the mango. If you do go this route, it will decrease on the cooking time and chances are you will end up with a more “melted” texture to the mango talkari.

After you’ve cut the mango into 1 cm pieces, wash and set aside to start cooking (be sure to remove the inside white pieces of seed that inside the mango seed itself) . In a heavy bottom pot/pan add the oil and allow to heat. Then toss in the garlic and slices of hot peppers, allow this to cook for a minute or 2 on medium heat.

green mango for talkari

how to make mango talkari

divali mango talkari

trinida dmango talkari

Now we’ll add the pieces of mango and the amchar massala and stir to coat every piece of mango with the massala. After a couple minutes turn down the heat between medium and low and add the salt and sugar. Cover the pan and allow to cook for about 30-45 minutes. Depending on the type of green mango you used the cooking time will vary, as well as the tartness when you bite into it. Keep this in mind as you taste near the end for salt and sugar… add more accordingly. You’re looking for a taste with a combination of the massala, sweetness, tartness and heat from the hot pepper we used. You’re probably saying in your head “Chris how the heck should we know what you mean?” trust me, once you taste it you’ll know if you need to add more sugar and/or salt. If all you can taste is the massala or a tart taste…  you need more sugar and a pinch of salt. BTW, the ideal mango talkari will have a lingering taste of the hot pepper and not be overwhelmed by heat. Unless this is to your liking!

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massala for mango

trini mango talkari

mango talkari recipe

massala mango

mango talkari

I have a feeling I missed something in the description so let’s recap…

- remove the stem and cut the mango into pieces (wash and remove seed pieces)

- heat oil and cook garlic and hot peppers

- add mango and massala

- add sugar and salt, turn down the heat and cook with pot covered for about 40 minutes or until tender and coated. Stir often to prevent sticking and burning.

* Remember for faster cooking and to avoid having to cut the mango seed.. peel and cube the green mango.

Couple things I’d like to mention before I finish up with this recipe.. be sure to get “full” mango for best results. A full mango is one that’s mature enough to go to ripe soon and will be a yellowish shade when you cut it open (it will be less tart or sour) . The second thing I’d like to mention is that the hot pepper is an important part of this recipe, so even if you can’t handle the habanero or scotch bonnet, you can use a milder pepper. One that you can handle!

Be sure to leave me your comments or questions below.

Happy Cooking!

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27 Responses to “A savoury and explosive mango talkari.”

  1. Maureen Dwarika says:

    This sounds nice but I add some shadow beni (bandania) and it adds to the flavour. Also, when I am frying the garlic and onion, I put in some curry leaves (carripalay) and you should smell the aroma. Very tasty dish

  2. Tara says:

    Chris which mango would be best to use and does amchar marsala known by another name. Im in Jamaica and cant find it.

  3. astede says:

    Is it better to boil/scald the mango first before make the talkari. Doing it you way will the mango skin be soft or firm. What texture are we looking for.

  4. christiane says:

    Hello Chris. I'm from french guiana, i don't know this recipe, i am going to try it soon .

  5. catherine weeden says:

    ok, i cant find this AMCHAR MASsALA, they gave me 2 things, one says Amchar and the other Massala, neither one of these are dark like the bag u show, is it the same thing and can i use it to do the mango…
    thanks

  6. vicki says:

    Another good tip, boil sliced mango first for 20 mins to soften skin.(some varieties have a tough skin )Boiling also reduces tartness… Oh, b.t.w. Add some salt while it’s boiling
    Just made some this weekend. Great with any Indian dishes.

  7. cocopod says:

    Hi Chris,my mouth watering !!!!!!!!!!!already,just love mango anchar,only missing rice, dhal,and carrille.

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