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How20to20make20Mango20Chutney

Trinidad Mango Chutney

A tangy and spicy Trinidad mango chutney that’s perfect with pholourie, doubles, or fried foods. Quick to make and full of bold Caribbean flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16
Course: Condiment
Cuisine: Caribbean
Ingredients Method

Ingredients
  

For grater and food processor method
  • 2 cups mango chunks I used 2 mangoes
  • 1/4 - 1/2 cup water/vinegar/lime juice
  • 3 large garlic cloves
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 8 leaves chadon beni
  • 1 teaspoon black pepper
  • 3 pimento peppers
For boiling method
  • 2 cups mango chunks I used 2 mangoes
  • 2 cups water can substitute amounts with lime juice, vinegar to your liking
  • 3 large garlic cloves
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 8 leaves chadon beni
  • 1 teaspoon black pepper
  • 3 pimento peppers

Method
 

For grater method
  1. Wash and peel mangoes.
  2. On the larger side, grate the flesh off the mangos.
  3. Take the grated mango and add to a large bowl. Finely mince the garlic, chado beni, and peppers
  4. Add it to the bowl with the grated mango.
  5. Add in the sugar, salt, and black pepper.
  6. Add liquid of choice, a little at a time to get the consistency you prefer.
  7. Combine well.
  8. Adjust seasoning to suit.
For food processor method
  1. Cut off the meat of the mango.
  2. Take the chunks and add them to the processor.
  3. Roughly chop the peppers, chadon beni, and add them to the base.
  4. Add the sugar and pepper.
  5. Add 1/4 cup water and pulse the processor about 2 times.
  6. Check consistency and taste.
  7. Adjust as needed.
For boiling method
  1. Wash and peel mangoes.
  2. Cut off flesh off the seed and cut into chunks.
  3. Dump ingredients into a pan.
  4. On medium heat, simmer until the mango is tender (keep an eye out for liquid levels).
  5. When the mango is tender, take a spatula and crush it up a bit.
  6. Adjust for taste.

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