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.
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.