Tell me, Yuh eh feelin’ for ah piece? :0)
Just looking at the picture I am feeling for piece of mango anchar right now. Actually, I’m salivating while I write this lol! OK! Just now ah coming back……
Oh gosh! That spiciness together with the amchar masala just hit the spot….
Mango Anchar: An Inspiration
OK, where were we? Yes! Mango anchar inspired by our East Indian heritage on the island is a delicious, spicy, aromatic, salty, sour, saliva inducing preparation of mango that adorns many a plate and goes great especially with indo vegetarian dishes.
Although this is an East Indian dish, mango anchar has found itself into main stream trini cooking where, as usual, all the ethnic cooking influences collide, marry and evolve. So it is not weird to see mango anchar served with ochro rice, pelau, split peas rice, bhaji rice or any rice dish for that matter. In fact, Mango anchar can also be eaten by itself as a snack if you have the tolerance for pepper.
The process for making mango anchar is simple but it would take some time if you’re doing it the traditional way like I have shown. But, I find that some things, like mango anchar, are worth the wait. So why does it take time? We have to make use of some hot Caribbean sun to dry the mango, which is how it has been done for hundreds of years here in Trinidad and Tobago. So are you ready to make Trini mango anchar? Let’s begin!
Mango Anchar Recipe
16 young mangoes
1/3 cup salt
1 head garlic
1 1/2 cup oil
4 hot peppers
10 tbsp amchar masala
1 tsp salt
2 tbsp mustard oil (preservative)
Right! So you have learnt how to make mango anchar like we do in Trinidad. Why not drop me a line or comment to tell me how yours came out. Looking forward to your replies 🙂