You’re probably wondering what the heck is wrong with Chris, when you read both Amchar and talkari as the heading of this recipe. I didn’t know if this would be considered amchar, talkari or curry Pommecythere considering I didn’t use any curry in cooking it. All I know is that the few times I had this growing up, was the occasional time I would purchase some from the many street food vendors outside the gates at our high school. Are there still food vendors outside schools today in Trinidad and Tobago?
This is the first time I was making this dish and I must say that I’m quite proud of the results.
You’ll Need…
3 Pommecythere (green / fully developed)
2 tablespoon amchar massala
1 teaspoon salt
1 scotch bonnnet pepper (any hot pepper would work)
3 cloves garlic – crushed
2 tablespoon vegetable oil
3 tablespoon brown sugar (golden.. not dark)
1 1/4 cup water
1/2 medium onion sliced thin (optional)
Note: Depending on how sour or tart your Pommecytheres are, you may need to add a bit more salt. The idea is to get a sort of savory taste, with the richness of the brown sugar and amchar massala. So if at the end you find it to be a bit tart, add a bit more salt or sugar.
Some people tend to pre-boil the Pommecythere pieces before actually cooking it in the massala. By doing so you achieve two thing. 1. Speeds up the cooking time, as it will already be tender. And 2. The pre-boiling tends to remove some of the tartness from the Pommecythere. If you decide on pre-boiling, you’ll only need about 1/4 cup water as mentioned in the ingredients listed above and you’ll cook it only a few minutes after adding all the ingredients to the pot.
If you’re wondering what Pommecythere is…
From Wikipedia : Spondias dulcis or Ambarella, (and its alternative binomial, Spondias cytherea, Malay Apple), Golden apple, is an equatorial or tropical tree, with edible fruit containing a fibrous pit. It is known by many names in various regions, including Pomme cythere in Trinidad and Tobago, June plum in Jamaica, Juplon in Costa Rica, Jobo Indio in Venezuela, and Caja-manga in Brazil.
Give the Pommecythere a good rinse under running water, then using a cleaver or heavy knife, cut through them into wedges (see pic below). Give them a another rinse if you like. Then get the other ingredients ready. You’ll notice that I didn’t bother peeling the Pommecythere as I find that the skin adds to the overall texture at the end. And you will find that the center of the Pommecythere is somewhat spiny and tough.. this is why I used a heavy cleaver to cut through them.
Heat the vegetable oil in a fairly heavy/deep pan and add the onion and garlic. Allow that to cook for a few minutes, then add the slices of pepper. Remember (I learned the hard way today) that the fumes from the pepper meeting the heated oil will be strong and cause you to cough. Open your kitchen windows and turn on the vent fan if you have one over your stove.
Allow this to cook for about 3 minutes, then add the pieces of cut Pommecythere and give it a good stir. Next up.. add the amchar massala and stir again. Now add the sugar, salt and water and bring to a boil.
After it comes to a boil, reduce the flame to between a rolling boil and simmer.. place the lid on the pot and allow this to cook for about 25-30 minutes. Basically until it’s tender and becomes a thick sort of sauce. Remember what I mentioned in the note above and check to ensure it’s not to tart or sour as we would say on the islands.
This is used as a condiment for many curry dishes, spicy snack or as a side with roti in many instances. Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.
Hi Chris,
where can I find pommecythere here in Toronto? Thanks.
I love this recipe it turned out delcious. I am trying the recipe again today with mangoes…Quick and easy to follow recipe.
Hi!!! I’m so trying this tmrw, but I hv grafted pomcetere so I will b leaving it whole, but peeling
Hi Chris,
If I like my atchar more grated down do I do exactly the same but grate the mango first? Or do I put it all through the food processor after its done cooking?
Thanks.
Hi Chris, love your recipes, where do you buy your pommecythere, do you have a recipe for toolum.
much love
Hi Chris I love amchar pommecythere and mango. Thank you for the receipe can you email me the receipe. Yours looks delicious keep up the good work
Lovely recipe
Hi Chris,
Thanks for all your wonderful dishes…Keep up the great work. Much love.
Tyra.
I made some the same way with green mangoes recently but boiled them first, great job Chris !!!!
Thank you Chris, This is great Trini food, I soooooooooo enjoyed it!!!!!!!!
hi Chris i dont know if there are still food vendors out-side schools in T&T but i do know is that that recipe brought back memories…..oh yes
Hi Chris!
I am going to try this with as soon as possible.
Loved it tks!
Thanks for this recipe. I did it with Julie mango instead and I added two table spoons of curry. It was delicious with curry chicken, pumpkin, bank bush and dhall puri. Thanks Chris.
I love Pommecythere and always remembered it as a favorite fruit in Trinidad. Ever since I left Trinidad in 1970, I was on the lookout for it and never found it until I moved to Borneo in Malaysia. There it was in the local market and it’s called Kedongdong! But now I’m in Saudi and cannot get it anymore 🙁 is there some other fruit I can use for this recipe, like green mango?
Never thought to make June plum like that. Wow! Thanks for that interesting recipe.
Never thought to make June plum like that. Wow!
I am trying this recipe with apples, not sweet red apples but small tart/sour green apples because I do not have pommecythere in North Canada… Yea missing Trini for that
Hi Chris it looks delicious, when I make it I peel the skin.
Whatever the name of he recipit is , troustme ,is very nice , i just followed it and made my pot ,it cameout hummmm , sweeeet and hot . Thanks Christ .
Hi Chris,a little different twist to this same dish.You can burn some Methi–(Fenugreek) then brown the sugar, then throw in the pommecyttere.add your salt to taste and cover and let it cook in slow heat.lets say about 5-10mins then you add the freshly ground garlic , hot peppers and the anchar massala.cover and let it cook for a few more mins.optional is some brown sugar if you want the swetish taste.Finally you throw in a pinch of geera.and Voila!!!! its ready for eating!!!
Very helpful.
B O O M . . . . I'm gonna try this out just in time for Divali….. Thanks Chris. I love me my Indian dishes.
Hi Chris,
My friends and family are empressed more than usual with my skills in the kitchen …
THANK YOU!!
this cool i jus mek it it rel lashin ofcorse i mus put a lil spin 2 it buh tanks hun
In Babados and my hostess brought in some green 'golden apple' (pommecythere) fruit from her tree. In quick time I found this site, the receipe and the 'golden apples' are now bubbling away in a pot… waiting for thitry minutes before its chow time! Just thought I send you a big THANKS!!! 🙂
If I ever find Pommecythere in Minnesota, I will try it!
Hello, this is teh first time im using this site and teh recipe and pictures are just what i need to prepare my Divali dish. lol Note this is my first time cooking this type of dish for my family so wish me luck.
it looks good
love it, want some now
I always wanted to know how to make this dish thanks a million I have use of lots of pommecythere many going to waste now it will be utilised.Thanks again and for all the other receipes
hey Chris you forgot the ground geera for your amchar recipe, here in T&T the East Indians always use ground geera for that real amchar taste
I tried this recipe with mango and it was wicked! I have one problem though when ever I go to Trinidsd i always buy anchar the the super market, its alway firmer than what i did or what is shown here I'd like an explanation for that
Hi Chris,
Hi Chris,
You are doing an amazing job at Caribbean Pot! Thanks for posting these fantastic recipes. I tried the recipe, but with mango – it came out great!!! I look forward to receiving many more recipes for mouth watering dishes!
Keep sizzling.
Hi Chris,
This I know as Pommecythere Tarkari not Achar. Achar is made a little different from tarkari. When I used to live in Trinidad I always made my own Achar and Tarkari, I still do in Toronto. At present I have Mango Achar, Chalta Achar, Lime Achar and Lime Peppersauce, I just love the hot stuff. My mother used to say that I reminded her of her Father In Law (my Grandfather) he was from India. One thing, I used to say Anchar instead of Achar until my mother told me it's not the right pronounciation, it is Achar and now I say it correctly. It is also NOT Talkari BUT Tarkari pronounced Tar-ka-ree. You must stress on the R's in the word. We in Trinidad pronounced these words so very wrong! Hope you did not mind letting you in on this and if I'm wrong will someone please let me know? Bye now.
I have a Pommecythere tree in my back yard and would surely try this recipe
Comfort food to me. I normally make two batches, one for now and one for later. The now one gets eaten immediately
Jake.
chris, more than ever there are still lots of vendors outside schools selling snacks,doubles ,soft drinks, preserve mangoes ,poulourie etc you name it ,its sold .
Keep up the great work Chris!! I really appreciate your recipes and your pictures.
Keep up the good work Chris
Hi Chris, Thanks for the recipe! I will certainly be trying this one.
i will being this recipe,an dont worry i'll let you know how it turns out