Boiled mango chutney is a popular sweet and spicy condiment in Trinidad. It’s one of the main condiments enjoyed in doubles, aloo pies or drizzled on fluffy balls of pholourie.
In my recipe, green mango is cut into 1 inch pieces and boiled with spices such as turmeric, anchar massala and geera and flavored with garlic, hot pepper and bandhania(culantro).
It’s a delightful accompaniment to just about any dish. Today I poured some on my chicken pelau! I love the combination of sweet, sour and spicy!
Boiled mango chutney will stay up to two weeks in a tightly sealed container, i,e. if you don’t eat it all out in a couple of days.
Hope you enjoy my delicious version!
BOILED MANGO CHUTNEY
Boiled mango chutney is a popular sweet and spicy condiment in Trinidad. It's one of the main condiments enjoyed in doubles, aloo pies or drizzled on fluffy balls of pholourie.
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Ingredients
- 2 mangoes raw, half ripe, full, firm, about 1 1/4 pounds
- 4 cups water more if water evaporates quickly
- 1 1/2 cups sugar white or brown, more if mango is sour
- 2 teaspoons amchar massala
- 2 teaspoons cumin geera
- 1/4 teaspoon turmeric
- 1 teaspoon salt or more to taste
- 1 tbs garlic minced
- 1 tbs ground bandhania culantro
- Hot pepper finely chopped, to taste, habanero, scotch bonnet or cherry pepper
Instructions
- Wash mango, cut into half, remove the seed and cut into 1 inch cubes.
- Place all ingredients in a small pot or saucepan and boil for 30-90 mins, or until the mango softens and sauce thickens.
- Taste for salt, heat(spiceness), sweetness and spices and add more to your liking.
Tastes just like back home!!