Making mango amchar pleasantly surprised me when I was taught this dish by “Mama”. I was at a party and we were cooking curry when Mama suggested we make mango. Now in Trinidad, mango amchar is a great side dish to curry and roti. Some persons simply can’t have enough! Some people make it spicy while others make it sweet. Usually, it’s falling off the bone but I made it a little firmer in this recipe. I like being able to pick up an entire mango and bite into it. This way is perfect if serving as a snack or starter to a dish. She taught me how to ensure the mango is flavourful and tasty by boiling the mango with chadon beni. Within an hour you have such great results. Enjoy!
- 1 bag Dry mango
- 2 tsp Black peppercorns
- 2 tsp Coriander seeds
- 2 tsp Fenugreek seeds
- 2 tsp Mustard seeds
- 3 tsp Geera seeds
- 2 tsp Fennel seeds
- 1 small bundle Chadon Beni (finely chopped)
- ½ C Cuisine Brown Sugar
- Salt – To taste
- Black pepper- To taste
- 2 Onions (Diced small)
- 5 Garlic Cloves (Finely chopped)
- 2 tbsp Cuisine Soya bean Oil
Method
- In a pan on medium heat toast all the spices. Note: Toast, don’t burn the spices. If burnt, there will be a bitter taste. When the seeds start to pop that’s when they are ready.
- Use a Mortar and pestle to crush the spices into a powdered form.
- Bring a pot with water at a rolling boil. Add dry mango, chadon beni, ¼ C sugar, salt and black pepper. Allow to cook for 15 minutes or until tender. Strain leaving ½ c liquid and set aside. Note (I like the mango with a little bite to it but traditionally the mango is extremely soft and falling off the bone. To have this effect, simply boil the mango for 25 minutes. )
- In a pot heat oil and sauté onion and garlic. Cook until caramelized. Add powdered spices and allow to cook for 2 minutes.
- Include mango, ½ C mango water, remaining sugar and mix well. Cover, allow mango to break down and add salt and pepper if needed.
- Serve hot or cold and enjoy!
