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.
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.
Peel the green Pommecythere, cut into wedges, then wash and drain well.
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.
Add the sliced Pommecythere pieces and stir well to coat them evenly in the spiced oil mixture.
Cook covered (slightly ajar) for about 70 minutes, stirring occasionally, until the Pommecythere pieces are tender. Add more water if needed during cooking.
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.
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.
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.
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.
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.
It’s delicious on its own as a snack or served as a condiment alongside curry dishes, roti, or rice and dhal.