A Hot Peppery Mango Anchar

Tell me, Yuh eh feelin’ for ah piece? :0)

Just looking at the picture I am feeling for piece of mango anchar right now. Actually, I’m salivating while I write this lol! OK! Just now ah coming back……

Oh gosh! That spiciness together with the amchar masala just hit the spot….

Mango Anchar: An Inspiration

OK, where were we? Yes! Mango anchar inspired by our East Indian heritage on the island is a delicious, spicy, aromatic, salty, sour, saliva inducing preparation of mango that adorns many a plate and goes great especially with indo vegetarian dishes.

Although this is an East Indian dish, mango anchar has found itself into main stream Trini cooking where, as usual, all the ethnic cooking influences collide, marry and evolve. So it is not weird to see mango anchar served with ochro rice, pelau, split peas rice, bhaji rice or any rice dish for that matter. In fact, Mango anchar can also be eaten by itself as a snack if you have the tolerance for pepper.

The process for making mango anchar is simple but it would take some time if you’re doing it the traditional way like I have shown. But, I find that some things, like mango anchar, are worth the wait. So why does it take time? We have to make use of some hot Caribbean sun to dry the mango, which is how it has been done for hundreds of years here in Trinidad and Tobago. So are you ready to make Trini mango anchar? Let’s begin!

Mango Anchar Recipe

MANGO ANCHAR

Ingredients:

16 young mangoes
1/3 cup salt

To cook
1 head garlic
1½ cup oil
4 hot peppers
10 tablespoons amchar masala
1 teaspoon salt
2 tablespoons mustard oil (preservative)

Direction:

Wash the mangoes and cut off the top.

chop the mango in half lengthwise and remove the seed. Cut up the mango lengthwise.

Note: You would realize that the seed is soft enough to cut with a knife as shown. The mango has to be young enough to do this and can’t be too full.

Wash…

Add the salt, toss and leave over night …The next morning drain the salty water.

Dry with a towel. I spread a cloth on the roof and place mango to dry.

Note: This may take about two to three days depending on the weather. If you don’t have the hot sun like I have you can use a solar drier, a dehydrator or put it in the oven to dry, set at 120 -145 degrees F. Make sure to check it occasionally!

The dried mango ready to make anchar.

Note: If you have a salty/ sour tooth, like I have, the mango tastes really nice as it is. Actually while photographing I took one. I just couldn’t help it 🙂

Heat the oil over a medium flame.

Cut up the hot pepper. Add the pepper and garlic to the oil. Cook for about 1 minute.

Add the mango and amchar masala. Allow to cook for about 2 minutes stirring occasionally.

Turn off the flame, add mustard oil and salt. The mustard oil is used as a preservative.

The finished mango anchar. Allow to cool and store in a large bottle in a cool place.

After putting it in the bottle we placed the mango anchar back in the sun to dry a little more.

Note: Always use a clean spoon when you are dipping out the mango anchar.

Right! So you have learnt how to make mango anchar like we do in Trinidad. Why not drop me a line or comment to tell me how yours came out. Looking forward to your replies 🙂

Ah gone!

Print

Mango Anchar

Course Condiment

Cuisine East Indian

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Author Felix (Simply Trini Cooking)

Ingredients

• 16 young mangoes
• 1/3 cup salt
• TO COOK:
• 1 head garlic
• 1 1/2 cup oil
• 4 hot peppers
• 10 tbsp amchar masala
• 1 tsp salt
• 2 tbsp mustard oil preservative

Instructions

• Wash the mangoes and cut off the tops. Chop the mango in half lengthwise and remove the seed. Cut up the mango lengthwise. The mango has to be young enough to do this and can’t be too full. Add the salt, toss and leave over night. Drain the salty water. Dry with a towel. Spread a cloth on the roof and place mango to dry.
• Note: This may take about two to three days depending on the weather. If you don’t have the hot sun like I have you can use a solar drier, a dehydrator or put it in the oven to dry, set at 120 -145 degrees F. Make sure to check it occasionally!
• Heat the oil over a medium flame. Cut up the hot pepper. Add the pepper and garlic to the oil. Cook for about 1 minute. Add the mango and amchar masala. Allow to cook for about 2 minutes stirring occasionally. Turn off the flame, add mustard oil and salt (the mustard oil is used as a preservative).
• Allow to cool and store in a large bottle in a cool place. After putting it in the bottle we placed the mango anchar back in the sun to dry a little more.