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Trinidad Mango Chutney

Prepared by Ingrid George

Serves 8 Persons


8 – 10 green mangoes, peeled and chopped

2 tsp turmeric powder

4 cloves garlic, grated

1 small hot pepper, chopped fine

Pinch salt

Pinch sugar

2 blades chive, finely chopped

2 blades shadon beni (culantro), finely chopped

1 tsp ground geera


Place mangoes in a large pot and just cover with water. Bring to a boil.

While boiling add the turmeric, garlic, and hot pepper. Let cook for approximately half an hour.

As the mixture cooks, mash the fruit against the sides of the pot with a large spoon. The mixture should thicken slightly.

Add the salt, sugar and green seasoning, then add the ground geera and stir.

Taste and adjust seasoning.


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