A Taste of the Caribbean: Sweet, Spicy, and Masala-Rich
There’s something truly special about Pommecythere Talkari, a dish that captures the heart of Caribbean home cooking with its sweet-spicy balance and earthy masala depth. Known across the islands as June plum, ambarella, or golden apple, the Pommecythere fruit transforms beautifully in this Trinbago-style talkari. It’s simmered low and slow in a rich, spiced sauce made with roasted geera (cumin), garlic, fiery Wiri Wiri peppers, and anchar masala — the cornerstone of this tangy, savory treat.
Growing up in Trinidad and Tobago, this was more than just a condiment for curry dishes; it was a snack we’d scoop straight from the pot, licking our fingers as the sweet, tangy sauce hit all the right notes. The beauty of this recipe is its adaptability — you can use green mangoes if pommecythe isn’t available, and the results are just as satisfying. Whether you’re serving it alongside a hot roti or enjoying it cold from the fridge, Pommecythere Talkari brings a taste of island nostalgia right into your kitchen.
Ingredient Guide
- Pommecythere (June Plum) – A green, tart Caribbean fruit that softens beautifully when simmered; provides the sweet-tangy base for the dish.
- Vegetable Oil – Helps toast the spices and form a rich flavor base.
- Geera (Cumin) Seeds – Adds a deep, roasted earthiness and authentic masala aroma.
- Garlic – Builds savory depth and complements the cumin perfectly.
- Wiri Wiri Peppers – Traditional small, round chili peppers from Trinidad that bring signature island heat.
- Anchar Masala – A blend of roasted spices (often cumin, fenugreek, and mustard seed) used in Caribbean-Indian cooking.
- Salt – Balances the tartness of the fruit and enhances the masala.
- Brown Sugar – Adds sweetness and caramelization that rounds out the flavor profile.
- Water – Used to simmer the pommecythe until tender and saucy.
Cooking Notes from the Kitchen
- You can leave the skin on the Pommecythere for a rustic version — it softens nicely during cooking.
- Adjust the number of Wiri Wiri peppers to control heat; substitute with Scotch bonnet or Thai chili if needed.
- For best results, use firm, mature green Pommecythere that are not yet ripe.
- Allowing the liquid to cook down and caramelize gives the talkari its signature depth and sticky finish.
- This talkari keeps well in the refrigerator for up to one week and tastes even better the next day.
Shopping Made Easy
- Look for Pommecythere (June plum) or ambarella in Caribbean, Asian, or Latin grocery stores, often sold near green mangoes.
- Anchar masala can be found at Indo-Caribbean markets or online under “achar masala.”
- Wiri Wiri peppers are traditional, but if unavailable, substitute with small hot peppers like bird’s eye or Scotch bonnet.
- Geera (cumin) seeds are available in the spice aisle of most supermarkets.
- Choose brown sugar over white sugar for its deeper caramel flavor.
How To Make Pommecythere Talkari
Description
This Pommecythe Talkari is a traditional Caribbean condiment and snack made from green pommecythe simmered in spiced masala with garlic, cumin, and fiery Wiri Wiri peppers. It’s a perfect blend of sweet, tangy, and spicy flavors — a true taste of Trinbagonian street and home cooking. You'll see variations of this dish in Guyana and Surinam as well.
Ingredients
Instructions
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Peel the green Pommecythere, cut into wedges, then wash and drain well.
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In a wide pan over medium heat, add the vegetable oil. Once hot, add the geera (cumin) seeds and toast gently for 3 minutes on low heat until fragrant.
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Add the smashed garlic and Wiri Wiri peppers, stirring for about 2 minutes to release their aroma.
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Add the anchar masala and continue cooking on low heat for 3–4 minutes, stirring often so it doesn’t stick. Smash the peppers if you'd like this extra spicy, or keep them whole to control the heat a bit.
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Add the sliced Pommecythere pieces and stir well to coat them evenly in the spiced oil mixture.
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Turn the heat up to medium, pour in the water, and bring to a boil with the lid on.
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Once boiling, add the salt and brown sugar. Stir to combine, then reduce the heat to a gentle simmer.
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Cook covered (slightly ajar) for about 70 minutes, stirring occasionally, until the Pommecythere pieces are tender. Add more water if needed during cooking.
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Taste and adjust the salt and sugar to balance sweetness, heat, and spice.
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Increase the heat to reduce any remaining liquid. Allow the sauce to caramelize slightly for a deeper, richer flavor. Please note that the Pommecythere does have a spiky core or seed, and if it's your first time having them, you'd want to keep this in mind when eating the Pommecythe talkari. Also note that the perfect Pommecythere for making this dish is the 'full' (meaning mature but not ripe) Pommecythere, which would have a green skin. And yes, you can keep the skin on as in the original recipe for Pommecythere Anchar I shared a few years ago.
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Remove from heat and let cool. Store in the refrigerator for up to one week. Serve warm or chilled as a snack or condiment.
Note
What Is Pommecythe Talkari Made Of?
Pommecythe Talkari is made from green pommecythe fruit simmered in oil with toasted cumin seeds, garlic, Wiri Wiri peppers, anchar masala, salt, brown sugar, and water. The fruit absorbs the spices, creating a sweet, tangy, and spicy chutney-like dish.
Can I Make Pommecythe Talkari With Mango Instead?
Yes! If you can’t find pommecythe, green mangoes make an excellent substitute. The texture and tartness are similar, and mango talkari is a beloved variation across Trinidad and Guyana.
How Spicy Should Pommecythe Talkari Be?
Traditionally, it’s quite spicy due to the Wiri Wiri peppers, but you can adjust the heat to your preference by reducing or omitting the peppers.
How Long Does Pommecythe Talkari Last?
Stored in an airtight container in the refrigerator, Pommecythe Talkari lasts up to one week and actually develops a richer flavor after a day or two.
What Do You Eat With Pommecythe Talkari?
It’s delicious on its own as a snack or served as a condiment alongside curry dishes, roti, or rice and dhal.
