While making the accras I was considering which dip I would prefer to eat it with. Immediately, mango chutney came to mind. But I soon disappointed myself. There was no mango chutney already prepared and stored in the fridge, and there was no green mango anywhere. That, I call bad planning! So, instead I had to opt for the tomato ketchup, the next best thing.
However, good luck striked, I got a few long mangoes and now I have mango chutney in my fridge for you all to see. Mango chutney is a popular dip used for pholourie, baiganee, and a whole lot of Indian delicacies and other foods. I enjoy eating mango chutney with pelau; the hot sour taste really works up your taste buds.
This dip is very easy to make (provided that you have mango and chadon beni in your backyard). The mango must be almost ripe, but still a bit green – “half ripe” we say. It is blended in water with chadon beni, hot pepper and other seasonings to make a thick paste. This dish is what makes many of the Indian delicacies, especially phulowrie, tastes extra special. It’s only competition, in my opinion, is tambran (tamarind) sauce, but of course there is coconut chutney and chadon beni chutney fighting for a close third. Or is it that there is a tie for second place between the rest? Anyhow, my taste changes from time to time depending on availability of the fruits!
Here is Mango Chutney. (Please note that this recipe yields about 4 cups of mango chutney. You can adjust the amount you need).
MANGO CHUTNEY
Ingredients:
4 mangos (preferably long mango)
1 hot pepper
7 cloves garlic
1 bundle Chadon beni
salt to taste
Direction:
wash and peel the green mango.
Coarsely grate the mango. Set aside.
Prepare the rest of the ingredients:
Cut up the garlic, chadon beni…
… and pepper
Place all the ingredients in a blender and puree.
Add salt.
Place in containers and refrigerate or freeze.
Well that’s it for another post. Coming up next, we’ll do a little baking. Bye!
Mango Chutney
Ingredients
- 4 mangoes preferably long mango
- 1 hot pepper
- 7 cloves garlic
- 1 bundle chadon beni about 10 leaves
- Salt to taste about 1/4 tsp.
Instructions
- Peel and grate the mango. Cut up the garlic, chadon beni, and pepper.
- Place all ingredients in a blender and puree. Place in containers and refrigerate or freeze.
I bought what was supposed to be Mango Chutney at Whole Foods the other day. It was awful, to say the least. I’m going to try your recipe. It looks delicious enough to drink. 🙂
Juliet whatever you do, please do not drink this mango chutney; your ears will be on fire lol! it is hot, hot, hot!!. Have fun, and write to tell me how it tasted. Thanks for the comment.:^)
Well I am Puerto Rican and married a Guyanese man and I have been getting my recipes from Simply Trini Cooking and he thinks my food is delicious. I can never tell him it’s Trini Recipes cause he thinks Guyanese people cook better “NOT”. I just wanted to say this chutney is awesome keep up the good work on the recipes.
I am a Trini living in Toronto Canada, and yes I can make a great curry. I loved this web site. Thank You So much for setting up this web site. Anyway I did make this dish, dame it was good, used lots of hot peppers too. Anyway please show us how to make Trini Doubles.. need to eat it bad. Thanks again.
Please please, Trini Doubles, missing it.. from Heidic
Doubles is coming soon. By the end of April everything will be back to normal.
Felix!!!! I have a bone to pick with u….lol… I made this receipe before and used the whole pepper and it was soooo hot that I had to add more managoes, sugar and water!!!! thank goodness i have a tree lol…. today I made it again with half a pepper and my ears still wanna POP!!! lol…. ppl use about a quarter of pepper if u don’t eat pepper!!!!
Yes this is Mr Michael Owen Yorke just make sure and put that doubles and more please I miss doubles and juice I’m in the UK, bless.
What ?? No raisins, no onions, no ginger ?? Hmmm
that’s the Ja. style
Love your recipes. Just got some shadon beni from up in the hills… its called “fits weed” or “spirit weed” in Ja. good for siezures, they say.
In hot, direct sunlight, it “bolts” …that is, runs madly around its environs, growing everywhere with minimum foliage.
Seems the secret to keeping it in a more restrained, vegetative state is to grow it under shade. Whats your experience with this ?
Thanks
I am glad no sugar is required I saw other recipes mentioned and cooking mangoes nah man I like the raw taste.
The only thing I would do differently is to cut mangoes into chunks instead of grating.