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!
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)
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.