Together with all the other chutneys I did so far, pommecythere chutney is another trini favourite. It is not as common as mango chutney, but you can sometimes see pommecythere chutney starring alongside Mr Pholourie from time to time.
These days pommecythere is in season and I have a tree laden so you would see a few pommecythere recipes posted. I already did pommecythere kuchela so today I’m posting pommecythere chutney. As you would notice this chutney recipe is simple and the pictures are self explanatory. I did in fact have some with pholourie; it was out of this world. Before I continue, here are some tips.
Pommecythere (Spondias dulcis) is also known as hog plum, golden apple, june plum .Â It is used around the world in a number of cuisines.Â It is used in jams, jellies, salads etc.Â This fibuous fruit is is high in protein
A FEW TIPS for Pommecythere Chutney
Similar to the kuchela and pepper, use a clean spoon to dip out the chutney to avoid introducing spores that would spo.
Keep refrigerated or, if possible, frozen. Chutney can last a very long time if frozen. When we make large batches this is how we do it at home.
Although I do enjoy fresh chutney straight from the blender, I find the pepper is very hot so what I do is refrigerate it and wait about a day before using it. The refrigeration process seems to tame the pepper a bit so the chutney isn’t exceedlingly hot and you could enjoy the sour, fruity taste more.
Enjoy pommecythere chutney.
Pommecythere Chutney Recipe
3 green pommecythere (Golden Apple)
7 leaves chadon beni, chopped
3 cloves garlic, chopped
salt to taste
pepper to taste
More recipes to come. See you soon Ah gone!