I’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.
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.
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!
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.
My trini friend told me about green mangos with salt and pepper… lol
Goes great with conch fritters
Thank you so much for this recipe. I will try it but, can you do a pholarie recipe. I am from Belize and I love pholourie.
Thank you.
Bernadette
it’s mango season here. Running out to the tree now!!!
Here’s another recipe for your herb roasted potatoes
“Smashed Potatoes”. Simmer those same potatoes in water and oil. Once they cook,the water evaporates and the begin to fry. Season well and use the bottom of cup and
press them down into the pan. they will become crusty like
french fries. Not Carribean but delicious!
THANKS CHRIS!! CANT WAIT TO MAKE THIS DIPPING SAUCE 050!!
SALIVATING AS I TYPE!! LOL….. HOPE I CAN FIND THE GREEN MANGOES!! THANKS FOR ALL THE GREATEST OF RECIPES!! KUDOS
CHRIS!! I HOPE THIS REACHES YOU IVE TRIED 5 TIMES!!!!
thanks for taking the time to comment and supporting my work.
HI CHRIS!! CANT WAIT TO MKE THIS DIPPING SAUCE!! SALIVATING AS IM TYPING!! HOPE I CAN FIND THE GREEN MANGOES! THANKS FOR ALL THE GREAT RECIPES!! KUDOS CHRIS!!
CHRIS I CANNOT WAIT TI TRY 050 dipping sauce!! HOPE I CAN FIND THE GREEN MANGOES!! THANKS FOR ALL THE GREAT RECIPES!! KUDOS…..
I can taste it already.
Hi Chris, I love your mango chutney. I live in Toronto so sometimes it’s hard to get green mango but I found it and I made this recipe to go with a panko fried fish I made and it was a hit! I didn’t add garlic but I added the zest of one lime with the lime juice and it was heaven! Thanks for all your hardwork and keep the recipes coming 🙂
Hi Chris…Here in Bim i make something like this..but without the garlic…We call it picked mango!
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…
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.
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.
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
I must try this one. By the way do you have a receipe for avocado wine?
add ah little brown sugar and a tip of grind geera
Just an idea, You can add a pinch of geera when its finished.it adds to the flavour.
omg I need to try this ty
Thank you for all the wonderful ideas. I really enjoy your simple presentations
.Patricia.
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
just tried it, taste lovely
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
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
I enjoyed mango chutney when i was in Trinidad and always wanted the recipe.I will surely try it thank you!!
Do come back and let us know how you like it.
Sorry, I see you had shadon beni in the ingredients list but not in the pictures.
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.
Thanks for the tip. I agree about the shado beni.. but cilantro is a good alternative when you can't source it.
I always like these fresh chutneys.
.-= Cynthia´s last blog ..It’s all about The Sides =-.
Re: Zerrin, thanks for stopping by. I just posted the pholourie recipe (use the search box above) or go to: https://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. =-.
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 =-.
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 =-.
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 =-.