BOILED MANGO CHUTNEY FOR DOUBLES & PHOLOURiE | TRINIDAD | Boiled Version

LINK TO PRINTABLE RECIPE FOR TRINIDAD BOILED MANGO CHUTNEY!
https://cookingwithria.com/2020/04/bo...


Mango chutney is one of the condiments enjoyed in a doubles, aloo pies or eaten with 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). A delightful accompaniment to aloo pie as well. Just today I poured some on my chicken pelau! I love the combination of sweet, sour and spicy! It will stay up to two weeks in a tightly sealed container, if you don't eat it all out in a couple of days.

Hope you enjoy my delicious version!

Ingredients
2 raw, green, firm mangoes
4 cups water, more if water evaporates quickly
1 1/2 cups white or brown sugar, more if mango is sour
2 teaspoons anchar massala
2 teaspoons toasted ground cumin(geera)
1/4 teaspoon turmeric
1 teaspoon salt , or more to taste

optional
2 cloves garlic
1 teaspoon ground bandhania(culantro)
hot pepper, finely chopped, to taste, habanero, scotch bonnet or cherry pepper

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