Comments on: A simple mango chutney for pholourie.

By: Radha

Radha — Fri, 25 Nov 2011 01:32:34 +0000

Just an idea, You can add a pinch of geera when its finished.it adds to the flavour.

By: myrna

myrna — Thu, 06 Oct 2011 19:41:56 +0000

omg I need to try this ty

By: Patricia

Patricia — Tue, 19 Jul 2011 00:05:47 +0000

Thank you for all the wonderful ideas. I really enjoy your simple presentations
.Patricia.

By: Angela Longhurst

Angela Longhurst — Mon, 02 May 2011 10:47:51 +0000

Your site is wonderful. I am originally from Guyana. when I was a girl my friends and I would enjoy eating Pholourie with mango chutney. The finished Pholourie and chutney is exactly the same in your blog as I remembered it as a child having this for lunch. I have never made Pholourie so this will be a first for me. I believe your instructions are so simple that I can duplicate it for myself and daughter. My daughter will love fresh hot pholourie and chutney and so will I.

I would appreciate trying to make a lighter Pholourie dough with yeast versus baking powder to see which one I prefer. So would you be so kind as to let me know how much to substitute in place of the baking powder.

Thank you once again for the wonderful recipes

By: sue marques

sue marques — Sat, 09 Apr 2011 23:49:59 +0000

just tried it, taste lovely

By: renee

renee — Sat, 12 Feb 2011 06:55:45 +0000

im from Trinidad but not to offend or insult anyone the chutney look very thick compare to the liquidy one in Trinidad. could you give any advice how to make it trini restaurant style. ah like de pholourie to dip and cover with sauce while it drip back in de bowl

By: Maggie

Maggie — Thu, 15 Jul 2010 19:41:43 +0000

Hi Chris,
I came across your website some months ago and was really pleased to see how you faithfully reproduced our true 'Trini' recipes, making them accessible to persons of various cultures. You also make them very simple by breaking down the steps very simply and thereby making the recipes seem 'doable'.

I do enjoy your site and I thank you for your commitment.

Maggie
Maggie

By: jumbieg

jumbieg — Wed, 23 Jun 2010 22:06:24 +0000

Do come back and let us know how you like it.

By: jumbieg

jumbieg — Wed, 23 Jun 2010 22:05:57 +0000

Thanks for the tip. I agree about the shado beni.. but cilantro is a good alternative when you can't source it.

By: Albertina

Albertina — Thu, 17 Jun 2010 01:19:51 +0000

I enjoyed mango chutney when i was in Trinidad and always wanted the recipe.I will surely try it thank you!!

By: Jo

Jo — Tue, 22 Dec 2009 16:11:33 +0000

Sorry, I see you had shadon beni in the ingredients list but not in the pictures.

By: Jo

Jo — Tue, 22 Dec 2009 16:09:35 +0000

Discovered yor website today and I am very impressed by it. I am not a very good cook but I am willing to learn. I thought I would share a little of my knowledge with this recipe.

The easiest way to make “raw” chutney like this is to rough cut everything and put them in the food processor. My mother also makes the cooked chutney. Take the same ingredients and cover with water. Add about 1/2 teaspoon of tumeric, salt and sugar. Boil until soft. Process to the consistency you like and adjust salt and sugar to your taste depending on the mango.

Most important ingredient that you did not have is Shadon Beni. Must have that in a trini chutney.

By: Cynthia

Cynthia — Mon, 07 Dec 2009 20:33:53 +0000

I always like these fresh chutneys. .-= Cynthia´s last blog ..It's all about The Sides =-.

By: Chris

Chris — Wed, 02 Sep 2009 12:59:39 +0000

Re: Zerrin, thanks for stopping by. I just posted the pholourie recipe (use the search box above) or go to: http://caribbeanpot.com/a-typical-trinbagonian-pholourie-recipe/

Re: Chennette, I do agree that when it’s a bit more course, it does make for a good texture. I also had one at a friends house that was diced (really small), which was also amazing.

Re: Diana, besides the habanero you can also use something a bit more mild like a serrano, jalapeno, Hungarian cherry, banana or Cubanelle pepper. You’ll have less heat but you’ll still have some of the flavours.

happy cooking

Chris
.-= Chris´s last blog ..How to write a letter asking for Corporate Sponsorship. =-.

By: Diana

Diana — Wed, 02 Sep 2009 00:23:34 +0000

I don’t think I could handle habaneros, they’re too darn hot for me. I love mangoes – though I’ve never used them in anything, I just like them plain, so thanks for a new idea.
.-= Diana´s last blog ..Lemongrass-Basil Yellow Squash and Potatoes =-.

By: Chennette

Chennette — Mon, 31 Aug 2009 18:27:48 +0000

this is one of my favourite chutneys – with the raw green mango (as opposed to the ones that are cooked). I also like it when it is grated a little more coarsely (maybe a little less green then!) for aloo pie. But this, as you say is perfect for phoulourie.
.-= Chennette´s last blog ..Ramadan Mubarak! And an Interview =-.

By: zerrin

zerrin — Sun, 30 Aug 2009 13:01:06 +0000

This is a very new dish for me. We rarely have mango at the markets here in Turkey. And we just eat it as a fruit. Never thought of mixing it with chili peppers. As mango is not grown here, I didn't know the mango buying tips, thank you for those. This dish looks great and the next time I see green mango, I'll buy and try. I have a question though. Do you have this pholourie (couldn't find its Turkish meaning) as a side dish? .-= zerrin´s last blog ..Suhoor Ramadan 1 =-.