As with any trip to Trinidad and Tobago, breakfast means sourcing out the best doubles in Port Of Spain as I usually arrive with a severe craving. I came to learn that the doubles vendors are not only judged on the size, texture and taste of the doubles itself, but what makes a doubles considered the “best” is the chutney and other accompanying hot sauces the vendor provides. Without that “good pepper”, an excellent doubles could easily go unnoticed.
Though I can’t make doubles (only a matter of time before I master that… hold tight) I do love me some mango chutney with my scrambled eggs and as a topping for a juicy t-bone steak! As a matter of fact you can use this spicy sauce as aside for just about everything (as you would normally use hotsauce). Opens up your appetite!
You’ll need…
2 green mangoes peeled. (1 diced and the other grated)
2 cloves of garlic
1/4 teaspoon salt
2 tablespoon cilantro chopped (or shandow beni)
1 hot pepper (I used a full habanero with the seeds)
1 lime
In a bowl add the salt, hot pepper and garlic, then crush to a fine paste. For best results you can use a mortar and pestle. I usually slice the garlic and pepper to make this step easier.
Traditionally the mango chutney is usually grated, but I like a bit of texture so I grate one of the mangoes and the other I dice as if I were making a salsa. Makes a great combination. Wash and peel the mangoes and in a plate or bowl, begin to grate. Remember that the mango will have a seed, so you’ll have to work around it.
With care, dice the remaining mango. Do remember the pit or seed so your knife does not bounce off it and cause injury to you.
The final step is the combine everything. Don’t forget to add the juice of the lime (or lemon) and the chopped cilantro. Give it a good mix and check to see if more salt is required. ENJOY!
Be kind and leave me your comments and thoughts below. I’d love to hear from you.
My aunt used to make this but she didn’t put habanero pepper in it. I love it! I haven’t made this in a long time and now you’ve got my mouth watering or to put it the way we used to say in Belizean Creole, “mi baaba di run.”I’ve never tried it over eggs but will give it a try. I always ate with some form of meat. I love reading your posts because they cause me to have flashbacks to my years of living in the Caribbean and of eating my mother’s cooking.
Excellent and tasty! Thank you for the recipe!
I just love your emails that introduce me to recipes I may not have looked at yet! Not too many that I am overwhelmed with emails, and not too few that I forget about you. Thanks for another great recipe!
Great. Used mint, had no cilantro. Going to use it on turkey burgers, with a salad and small dish of pasta. Tomorrow a frittata. Peace.
This s a great idea, willmake summer barbecues much more interesting
dude like how you introducing the world to the trini best food, but the mango chutney needs some black amchar masala to bring out d flava
I am enjoying your recipes, I have tried most of them, thank you for making these videos.
Ai am with Kenny.
My aunt, who lived in St James had the best roti shop in Trinidad. Her chutney and every make of Indian delicacy she made was heavenly.
You are a good cook also
Chris you are wrong. The doubles capitals are Cruepe Junction and Debe but not Port of Spain, only around Queens Park Savannah.
And as for chutney, isn’t the mango usually grated or minced rather than chopped. I would really like to see you serve than on a kitchoree or bara.
I loved this idea of the combination Chris; Keep them coming!
Sherly said it all. Delicious!!!
Hi Chris, I know the chutney but I love the idea of the two textures. Will certainly try it. You share wonderful ideas and illustrations. Keep it up
Have to say that i HAD THAT IN Trinidad, and thought it was fantastic and goes with many things, hope the cold is not getting to you. Many thanks Janet
Chris this will nice with some pelau especially if a day old or so. As we call it stale pelau.
I love this chutney Chris especially with fry bake and roasted melongene.
Thank you Chris. I always wanted to know how to make mango chutney, because I love it so much.
Love this mango chutney receipe with the two different textures – cant wait to try this with some good cookup with plenty blackeye peas
hi Chris this chutney was awesome … it goes well with so many dishes.my family enjoys ur recipies so keep on posting..THANX
Oh my God! It looks so much delicious. Will make it straight ahead as mangoes season just starts. I do love curry mango. Will try this recipe as well. I just remember seeing green mango sellers @ Chaguanas market, for making curry mango. They are so much skillful @cutting them. Can’t wait. Thanks for this recipe
Hi Chris,
mmmmm mango chutney, love it.
Hi Chris,
Just discovered your site this weekend.
Can't wait to go shopping for ingredients
Hi Chris,
Back home in Guyana I was given Mango Achar, very dark in colour with a smell that is all it's own, beautiful and moorish and hot. I love my food and sauces very very hot. I would love the recipe for the said Mango Achar, Please.
Thanks Dandai.
Chris my friend…….It is now green mango time here on the East coast of South Africa and we have two HUGE mango trees on our property……..yes,…. they are laden with GREEN MANGOES…Guess what am I going to do the rest of the week….?, definitely not going to watch bikini girls on the beach.
Thanks man, love your recipes, just a pity there are so many of them and I will never be able to get to the last recipe before "THE MAN" comes "KNOCKING" on my front door.
Cheers. Harry.
.
Thank you Chris, I have three green mangoes remaining on my tree when i look at them chutney was on my mind so i am going to make good use of them. tahankkkkk u
Charmaine
I have always loved green mango chutney,and I make it much the same as you with small variations here and there. Thanks for all your recipes,being from the Caribbean myself I love the food and wish that I could get all the ingredients where I live. (Miami).
Interesting. Indian chatni is made with oil, English chutneys (lIke I make) sweet-sour and matured for 2-3 years and now this, with salt chlli and lime. We have a large mango tree that gives small green fruit and chili plants too. I'm going to make this – thank you.
Hi Chris, Thanks for your wonderful site! I look forward to it each week! I am wondering if you could do a video on how to make cassava pone? I tried 3 different recipes last weekend, trying to get the texture right, without success. I used both recipes calling for fresh, grated cassava and cassava flour, but neither came out quite right.
Thanks so much for any pointers you may have! I am obsessed with making a event cassava pone!
Pat
Mango my favourite fruit, I am definately going to try it , the thought of chilli in the mixture is fab.. I will let you know how I got on.
Looks DELICIOUS! Got to try it.
Nicole
This sounds so good Chris. I will leave the cilantro out, I don't like the taste and it gives me a bad headache. I hope I can do it justice when I try to make it. Also thanks for posting how to pick egg plants because I did not know. I winged it. Once it came out really well and the next time I don't know if I waited too long
can you put these recipes in PDF.form it would be nice to print out and follow easily.Enjoy your recipes,making a hit in my home
I like mango so I am going. To try it tomorrow I know my kids will like it
Just love this, along with everthing else that you do. I do however, have a request. Would you please post a recipe for flaky pastry dough. Would appreciate a whole lot.
You are doing such an excellent job!!! Just keep dooing what you are doing. I am interested in a possibly quick flaky pastry douogh. Can you help. PLEASE!!! Will anxiously await you response.
Hi Chris, this mango chutney looks delicious. I know that it will also taste great. Beside doubles it will go well with aloo pies, saheenas,etc. As you said almost anything. Thank you.
Never had mango chutney. Unknown here in Haiti. You be surprised the quantity of mangoes that root in the trees. I am going to try you recipe. Bravo.
I live in Trinidad and will put my signature to this mango chuttney thats just the way it is excellent job simple and to the point
Love the pics! Makes it very enticing to try to duplicate. Thanks for the recipes.
Looks very tasty. I assume you store the leftovers in the fridge. How long does it keep?
Yes, Kim. it stores well int he fridge as long as the container is sealed. It would easily last 7-10 days, but you will find that while in the fridge it will loose some of it’s heat.
happy cooking
chris…
HI Chris,
I love mango, but right know its not mango season in jamaica.
Your mango chutney looks very tempting,i certainly will have to do
this one.
.-= Pauline says:´s last blog ..Can smoke herrings be considered comfort food? =-.
Pauline, thanks for commenting. I can’t wait for the day when I’m back in the Caribbean full time so I can go back to looking forward to seasons defined by what fruit available and not this winter thing.
happy cooking
chris…
Nice healthy recipe, thanks.
Looks easy enough for me to be able to cook it myself. It would be great surprise for my husband, he likes mango =)
Camida.
Camida, thanks for stopping by and commenting.
happy cooking
chris…
Great Chris. Oh how tasty, my mouth was just watering while
preparing.
More savoury dishes Chris.
God Bless
Renu
Renu, thanks. I went back to the page/recipe this morning and to be honest.. I’m trying to source some green mangoes right now to make some more.
happy cooking
chris..
mango chutney is my favourite,goes well with pelau,doubles, anything. any smoked herring recipe?
hi Chris happy new year, and happy cooking continue with the great recipes, and the mango chunks in the chutney is a good change, nothing like good ole trini cooking, keep it up, bye for now and don’t give up i do check your recipes, bye for now.
Tried your macaroni pie and the pong yam!!Those recipes were delicious. Will give you a holler when I make the green mango chutney. Thanks AB
.-= Angela Brown´s last blog ..A simple recipe for fry aloo (potato). =-.
I just happen to have 2 green mango, all i need is the cilantro tomorrow and i will be in mango heaven – i will reply once the feasting is over lol
you are blessing me big time brother with your culinary skills
hy
hiya chris, you must have read my thoughrs, for a while now I’ve been thinking a lot about mango chutney, and just like magic, you deliver, your definatly a star, thx so much, going to make some today,lol :))))
I like the idea of using the mango with two different textures. Love this kind of condiment.
[rq=202048,0,blog][/rq]The OTHER Potato