Categorized | Bits and Bites, Vegetarian

A simple mango chutney for pholourie.

mango chutney for doublesI’ve been having a serious craving lately for some hot-from-the fryer-pholourie, the kind that you get when you’re invited to Divali celebrations at your friend’s home (the multiculturalism on the islands is amazing). How I miss those days! There I was strolling through the grocery this morning when I saw some green mangoes (not the ones that look green, but soft to the touch as if they’re already ripe) and immediately thoughts of a spicy mango chutney to go with the pholourie I’ve been craving came to mind. Since I’m a bit pressed for time I couldn’t make the pholourie today, but before the mango goes soft and mushy (forced ripe) I thought I’d get the chutney made.

Some things I’d like to point out before be get started.

1. I didn’t have any shado beni or cilantro when I made this batch, but I highly suggest that you include one of these in your version. The flavour that’s added is exceptional.

2. I used chili peppers since that’s what I had available, but the traditional way to make this is with scotch bonnet or habanero peppers (do include some seeds for the real heat)

3. There are different ways to make this sort of mango chutney and I’m sure many of you may have a different recipe for it. Do share in the comments box below.

You’ll need…

1 green mango
1/4 teaspoon salt
6 chili peppers (or 1 scotch bonnet or habanero pepper)
2 cloves garlic
dash black pepper
2 shado beni leaves (or couple tablespoons cilantro)
Juice of 1 lime or lemon
1 scallion (garnish)

Start by peeling the mango and giving it a wash under cool water. Then you have a couple options here… you can cut the green mango into pieces and add it to a food processor to puree. If you choose this method, you can add all the ingredients mentioned above at the same time and you’ll have the finished chutney very fast. The other way (One I used) is to grate the green mango on the fine option on your grater (remember to back off when you get close to the seed). Place the grated mango into a bowl to mix with the other ingredients.

trini green mango chutney

trini mango chutney

spicy mango chutney

In a mortar, place the peppers, garlic, salt and shado beni (I didn’t have any) and begin to pound away. The salt (being coarse)  will help you to really get a smooth paste. Now squeeze the lime or lemon into the mortar, then add the crushed mixture to the bowl with the grated mango. I put the lime juice in the mortar to help pick up the remaining bits, rather than put it directly to the bowl with the grated mango. If you’re using cilantro, I find that it’s best to mince it very fine with a knife and add it to the grated mango, rather than adding it to the mortar to be crushed.

mango chutney recipe

mango chutney

trinidad mango chutney

After you pour the crushed mixture from the mortar into the bowl with the grated mango, give it a good mix and taste for salt (remember to add a dash of black pepper). You should not get an over powering “sour” taste. It should be a combination of the tartness of the mango, the heat from the peppers, the uniqueness of the garlic and an overall freshness form the lime juice. Top with sliced scallions!

green mango chutney

You can eat this fresh or store (as in my case) in a tightly sealed container in the fridge. NOTE: You will notice that if you do store it in the fridge  it will loose some of it’s heat.

Hopefully I’ll have time in the morning to cook up some pholourie. Stay tuned.

Some Green Mango Buying Tips!

1. The skin should look green in colour.

2. It should be very firm to the touch. Using your thumb, press against the mango, it should not give.

3. Besides being green with a bit of a natural shine  in colour, it should not have any blemishes (dark spots).

4. When you cut it it should have a light green colour with a slight tinge of yellow.

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24 Responses to “A simple mango chutney for pholourie.”

  1. Eve says:

    Hi Chris…Here in Bim i make something like this..but without the garlic…We call it picked mango!

  2. trini says:

    hey Cris thanks for preserving our local heritage with these recipes…brign cream of wheat parsad for us soon too man…. I am looking forward to a local food contest for men and women… separate too… yuh know we fellas can lash dem hard..with d pot…

  3. PatG says:

    I love this. We used to just call it "Sour" and we doubled the garlic. We used to slice the mango off the stone and then pound it in a mortar, but otherwise it is pretty much the same. We would use whatever peppers we had, sometimes the habenero – we called it scotch bonnet, sometimes "bird pepper" known here as Thai pepper, sometimes wiri wiri peppers which have a lovely fragrance. This was my favourite treat; we used to buy phoulourie and sour at recess from school from the ladies who came to the school gate.

  4. Jen says:

    Hey Chris. Thanks for all your help with the cooking tips and recipes. The elders in my family do not cook anymore and I never learned. It is nice to be able to bring some culture back to the dinner table for my children.

  5. Jamie says:

    hi Chris,I discovered ur site while looking for some homemade trini recipes and i think ur site is truly fantastic.Ilove cooking for my family and ur site helps me lot so keep the recipes coming and hope u hav an enjoyable 2013.BLESS.JAMIE

  6. Merlyn says:

    I must try this one. By the way do you have a receipe for avocado wine?

  7. Avion jerome says:

    add ah little brown sugar and a tip of grind geera

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