RECIPES

Ria's Easy Raw Mango Chutney

In this simple recipe, a raw half ripe mango is pureed with garlic, bandania (culantro) and hot pepper(s) to create an exotic blend of flavors. Mango chutney is traditionally enjoyed with pholourie or saheena (deep fried fritters made with chickpea flour and/or regular flour), but I was inspired to eat it with the cauliflower fritter I recently posted.

[Trinidad Pholourie with Mango Chutney]

Mango chutney also makes a great accompaniment to curries, stews, baked fish, “bake and shark” and other sandwiches. Confession: I pour it on everything!

By the way, this mango chutney (and the ever enticing Trini Chow) is the closest I will ever get to adapting a “raw food diet”...A diet I have tried and failed miserably at....Raw food certainly doesn’t get any more delicious than this!

You may have noticed that the ingredients are similar to that of a mango chow, but here a different method of preparation is applied; the end result is more versatile, but equally delectable and addictive.

COOK'S NOTES:
Adjust the heat acording to your taste. If you would like the flavor of the pepper without the heat, use a red pimento pepper or remove the seeds from the hot pepper.

I used a half-ripe mango to make my chutney, but a green (unripe) mango can also be used. If using a green mango, add a teaspoon of sugar(or to taste) to balance the acidity of the mango.

Please keep in mind that the culantro(bandania) leaves I use are 6-8 inches in length and the flavor is probably not as strong as those found in the yards in Trinidad.

You may also use a food processor without the addition of water. I used a blender only because my food processor "went kaputski" with the excessive use and I never replaced it. I bought a mortar and pestle, but that's not working out with my schedule...even though the pounding is therapeutic when I am not having a good day. How long can I live without a food processor? Time will tell....Stay tuned.

Ria's Easy Raw Mango Chutney

1 large half-ripe mango, peeled and cubed
6 large culantro leaves
4 cloves garlic
Hot pepper, to taste
1/2 cup water (only if using a blender)
Salt, to taste
Sugar (optional if using a green mango)

Wash and peel mango.
p.s Nowadays I use cherry peppers vs. habanero or scotch bonnet.