Mango Anchar

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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

Mango Anchar



16 young mangoes
1/3 cup salt

To cook
1 head garlic
1 1/2 cup oil
4 hot peppers
10 tbsp amchar masala
1 tsp salt
2 tbsp mustard oil (preservative)


A long mango (mango vere) tree in my backyard

Wash the mangoes and cut off the tops
chop the mango in half lengthwise and remove the seed

Cut up the mango lengthwise.
Note: You would realise that the seed is soft enough to cut with a knife as shown.
The mango has to be young enough to do this and can’t be too full.

Add the salt, toss and leave over night.

The next morning drain the salty water.
Dry with a towel

Spread a cloth on the roof and place mango to dry.
Note: This may take about two to three days depending on the weather. If you don’t have the hot sun like I have you can use a solar drier, a dehydrator or put it in the oven to dry, set at 120 -145 degrees F. Make sure to check it occasionally!
The dried mango ready to make anchar.
Note: If you have a salty/ sour tooth, like I have, the mango tastes really nice as it is. Actually while photographing I took one. I just couldn’t help it :-)
Heat the oil over a medium flame.
Cut up the hot pepper

Add the pepper and garlic to the oil. Cook for about 1 minute.
Add the mango…

…and amchar masala. Allow to cook for about 2 minutes stirring occasionally.
Turn off the flame, add mustard oil and salt.
Note: The mustard oil is used as a preservative.
The finished mango anchar. Allow to cool and store in a large bottle in a cool place.

After putting it in the bottle we placed the mango anchar back in the sun to dry a little more.

Note: Always use a clean spoon when you are dipping out the mango anchar.

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 :-)

Ah gone!



  1. trevona says

    About to try this awesome Trinidadian recipe in Guyana! I’m not gonna cut the mangoes into wedges though. I grate it, like most people do here. I’ll probably come back and let u know how it worked! Ah too excited man

  2. Pinchez says

    I am St.Lucian, at 33 I had my first taste of mango anchar yesterday and was hooked. Thanks for the recipie. Mango is currently in season so I am ready and will let you know .

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