How To Make Mango Chutney Trini Style


[Today we will learn] how to make mango chutney [Trini Style]. Mango chutney is a great accompaniment alongside traditional Caribbean foods such as daal, roti, ackee and saltfish. It can be made into a sauce, which can be drizzled over rice. It can also be used to make classic Trini beef patties and doubles.

Trinidad Mango Chutney


Trinidad Raw Mango Chutney
Trinidad Raw Mango Chutney

A chutney is a relish that has Indian origins, made with some sort of fruit and/or vegetable, combined with other spices and herbs, and is used as a condiment in various dishes. In Trinidad, we use this to refer to a spicy or sweet topping for some of our savoury East Indian Delicacies such as Saheena, Baiganee, and Phulourie. But you know what else it goes great with? Kitcheree or Kitchari, which is a one-pot dish made with rice, split peas and tons of flavourings like onions, garlic and fresh green seasonings and herbs. This may seem like a weird combination, but I actually had it from one of my good friends, Amie, whose mom had made this one day when we were at her house. It really complimented each other very well.

Learning Time:

Common East Indian Savoury Delicacies found in Trinidad:

Saheena: Can be 1 of 2 types; both made with dasheen bush baji and a split-peas based paste seasoned with garlic, onions, hot pepper and fresh herbs.

Baiganee: Made with slices of eggplant/baigan, topped with a seasoned split peas-based paste and fried to a golden brown.

Phulourie : Savoury balls of a split peas-based dough seasoned with tumeric, garlic, peppers and fresh herbs, which are fried to perfection.

So by now, you can see that we use split peas as the base for many of these types of delicacies…..LOL….. And, the traditional condiment for them is usually a chutney which can be either raw/fresh, or boiled, and can be made with different types of fruits. The most common types in Trinidad are mango, pommecythere and tamarind, which all have a nice balance of tangy and sweet flavour, complimented with sufficient seasonings of garlic, peppers and fresh herbs. The good thing about this is that it is very versatile; there is no ONE way to make this. You usually go along with your preferences and adjust the sweetness, spiciness or tangy-ness to your liking. Is “tangy-ness” even a word? I don’t know for sure but it fits in with this description here….lol

Tips For Making A Trini-Style Raw Chutney:

  • I made this with mangoes, but you can also make it with pommecythere and adjust the sugar depending on the sweetness of the fruits themselves.
  • Make sure and use what we call “full” mangoes in Trinidad. Which are mangoes that are matured, and has not begun to ripen as yet. If you use young mangoes, it will be too sour and you may need a lot of sugar. If it is too ripe, then it will be too sweet.
  • This can be made the day before and kept in your fridge to be used the next day. Because I used water in this recipe, it can spoil if it remains out in the open for more than 1 day.
  • I like to add a little amchar/anchar masala for a little extra something that brings all the flavours together. You don’t have to add any, but when you taste the chutney with it, it’s that spice in the background that has you asking “ hmmm, what is that?”
  • Blend until smooth. It shouldn’t be too chunky; this ensures all the ingredients marry well together.
  • Don’t have a blender? No problem! It can also be grated on the fine side of your box grater. This was how my grandparents actually did it! And it does have a nice texture.
  • I like to use red pimentoes or hot peppers because it adds some nice colour to your chutney. But this is not a necessity.
  • Play around with your spiciness- add how much hot pepper you like. In Trinidad some like it HOT, others don’t. It’s all up to YOU.

Yield: about 2 cups.


1 1/2 cups of mangoes. Peeled and cut into 1 inch pieces- about 2 medium full mangoes.

3 medium garlic cloves

2 medium pimentoes

1/2 hot pepper such as habanero or scotch bonnet. OR more!

10-15 leaves of bhandania/culantro/chadon beni. If the leaves are small, then use more.

2 teaspoon salt

1 1/2 tablespoon sugar

1/8 teaspoon anchar/amchar powder (optional)

1 cup water

Just a handful of fresh ingredients.

This amchar/anchar masala adds that little extra flavour.


Add all ingredients to the blender, and blend until fine. If your mangoes are a little on the sour side, add more sugar by the teaspoon and taste until it’s appropriate.

Add more hot pepper if you like it HOT!

Have with your favourite savoury East Indian treat 🙂

A simple mango chutney for pholourie

mango chutney for doubles

I’ve been having a serious craving lately for some hot-from-the fryer-pholourie, the kind that you get when you’re invited to Divali celebrations at your friend’s home (the multiculturalism on the islands is amazing). How I miss those days! There I was strolling through the grocery this morning when I saw some green mangoes (not the ones that look green, but soft to the touch as if they’re already ripe) and immediately thoughts of a spicy mango chutney to go with the pholourie I’ve been craving came to mind. Since I’m a bit pressed for time I couldn’t make the pholourie today, but before the mango goes soft and mushy (forced ripe) I thought I’d get the chutney made.

Some things I’d like to point out before be get started.

1. I didn’t have any shado beni or cilantro when I made this batch, but I highly suggest that you include one of these in your version. The flavour that’s added is exceptional.

2. I used chili peppers since that’s what I had available, but the traditional way to make this is with scotch bonnet or habanero peppers (do include some seeds for the real heat)

3. There are different ways to make this sort of mango chutney and I’m sure many of you may have a different recipe for it. Do share in the comments box below.

You’ll need…

1 green mango
1/4 teaspoon salt
6 chili peppers (or 1 scotch bonnet or habanero pepper)
2 cloves garlic
dash black pepper
2 shado beni leaves (or couple tablespoons cilantro)
Juice of 1 lime or lemon
1 scallion (garnish)

Start by peeling the mango and giving it a wash under cool water. Then you have a couple options here… you can cut the green mango into pieces and add it to a food processor to puree. If you choose this method, you can add all the ingredients mentioned above at the same time and you’ll have the finished chutney very fast. The other way (One I used) is to grate the green mango on the fine option on your grater (remember to back off when you get close to the seed). Place the grated mango into a bowl to mix with the other ingredients.

trini green mango chutney
trini mango chutney
spicy mango chutney

In a mortar, place the peppers, garlic, salt and shado beni (I didn’t have any) and begin to pound away. The salt (being coarse)  will help you to really get a smooth paste. Now squeeze the lime or lemon into the mortar, then add the crushed mixture to the bowl with the grated mango. I put the lime juice in the mortar to help pick up the remaining bits, rather than put it directly to the bowl with the grated mango. If you’re using cilantro, I find that it’s best to mince it very fine with a knife and add it to the grated mango, rather than adding it to the mortar to be crushed.

mango chutney recipe
mango chutney
trinidad mango chutney

After you pour the crushed mixture from the mortar into the bowl with the grated mango, give it a good mix and taste for salt (remember to add a dash of black pepper). You should not get an over powering “sour” taste. It should be a combination of the tartness of the mango, the heat from the peppers, the uniqueness of the garlic and an overall freshness form the lime juice. Top with sliced scallions!

green mango chutney

You can eat this fresh or store (as in my case) in a tightly sealed container in the fridge. NOTE: You will notice that if you do store it in the fridge  it will loose some of it’s heat.

Hopefully I’ll have time in the morning to cook up some pholourie. Stay tuned.

Some Green Mango Buying Tips!

1. The skin should look green in colour.

2. It should be very firm to the touch. Using your thumb, press against the mango, it should not give.

3. Besides being green with a bit of a natural shine  in colour, it should not have any blemishes (dark spots).

4. When you cut it it should have a light green colour with a slight tinge of yellow.

Trini doubles with tamarind, mango and coconut chutney


Tamarind chutney:

  • 250 g Tamarind paste, seedless
  • 2 cups (500 mL) water
  • 1/2 teaspoon (2 mL) salt
  • 1/2 Scotch Bonnet Pepper, diced (optional)
  • 3 cloves garlic
  • 2 shallots
  • 1/4 cup (60 mL) cilantro or shado beni leaves
  • 1/3 cup (80 mL) granulated sugar

Mango chutney:

  • 2 non-fibrous green mangoes
  • 1/4 onion, diced
  • 1 green tomato or 2 tomatillos, cut into quarter pieces
  • 1/2 cup (125 mL) golden raisins
  • 1/4 cup (60 mL) granulated sugar
  • 1 teaspoon (5 mL) fine sea salt
  • 4-6 cloves or 1/4 teaspoon ground cloves
  • 1/2 Scotch Bonnet Pepper (optional)
  • 1 cup (250 mL) white vinegar

Coconut chutney:

  • 1/2 cup fresh grated coconut or frozen grated coconut, thawed
  • 1 green Thai chili
  • 2 garlic cloves
  • 1/2 inch piece of ginger, minced
  • 1/4 cup (60 mL) water
  • Salt to taste
  • 2 tablespoons (30 mL) sesame, peanut or coconut oil
  • 1/2 teaspoon black mustard seeds
  • 3-4 curry leaves
  • 1 pinch of hing (optional)


  • Vegetable oil for frying
  • 2 teaspoons (10 g) instant yeast
  • 1/2 cup (125 ml) warm water
  • 2 cups (500 mL) all-purpose flour
  • 1/2 teaspoon (2 mL) salt
  • 1 teaspoon (5 mL) turmeric powder
  • 1/2 teaspoon (2 mL) ground cumin
  • 1/2 teaspoon (2 mL) sugar


  • 3 tablespoons (45 mL) avocado or grapeseed oil
  • 3 tablespoons (45 mL) Trinidad-Style Curry Powder
  • 1/2 teaspoon (2 mL) ground cumin
  • 1/2 onion, diced
  • 1 Caribbean potato, diced
  • 4 garlic cloves, minced
  • 1-1/3 cup (330 mL) crushed tomatoes
  • 2 cups canned chickpeas, rinsed
  • 1 tablespoon (15 mL) Caribbean Pepper Sauce, divided (optional)
  • 3 cilantro or shado beni leaves, chiffonade
  • Fine sea salt to taste
  • Cilantro as garnish


Tamarind chutney:

  1. Add the tamarind paste in a saucepan with water to cover by one-inch. Place over medium high heat and bring up to a boil while separating the paste with a spoon. Lower the heat to simmer until the sauce thickens slightly to coat the back of a spoon. If sauce is too thick, add more water.
  2. Add the sugar and stir to dissolve, taste and adjust if necessary. Remove from the heat.
  3. Strain the sauce, let cool and transfer to a food processor, add the salt, pepper, garlic, onion, cilantro and pulse for a chutney consistency.  
  4. Store in a clean sterilized jar and refrigerate for up to three weeks. 

Mango chutney:

  1. Peel and dice the mangoes and transfer to a food processor, add the onion, tomato and purée.
  2. Add the mango mixture to a saucepan on medium heat, add all remaining ingredients (except for the vinegar), and cook for ten minutes.
  3. Add the vinegar and simmer for an additional 10-15 minutes. Store in a clean sterilized jar and refrigerate for up to three weeks.
  4. Serve as an accompaniment to curries and stews.

Coconut chutney:

  1. Add all first six ingredients to a bowl of a food processor and purée to a smooth consistency. Add an additional tablespoon of water if necessary.  Add to a glass or heat proof bowl.
  2. Heat oil in a small skillet over medium heat.
  3. Add all ingredients to the oil, let cook until curry leaves becomes crisp, approximately one to two minutes.
  4. Immediately remove oil mixture and pour over the coconut mixture in bowl and mix well.  Serve at once.

Trini doubles:

  1. Add the yeast to a measuring cup with warm water and dissolve. 
  2. To make the bara, add all other dry ingredients  to a medium bowl and slowly add the yeast-water mixture, while mixing with your hand to form a pliable dough.
  3. Dust a clean work surface with flour and knead the dough a few times, cover with a towel and let proof for an hour.
  4. Rinse the chickpeas under cold running water to remove some of the outer shells, drain and set aside.
  5. In a large skillet, heat the oil over medium heat, add curry powder, cumin and cook one minute to release the oils. Add the onions, cook for two minutes, add potatoes, garlic cook for two minutes.
  6. Add tomatoes, chickpeas 1/2 cup water and cook for an additional three to five minutes or until potatoes are cooked.
  7. Season to taste with salt, add shado beni, pepper sauce (optional) and cook for an additional minute.
  8. Lightly grease work surface with a tablespoon of oil, to shape the bara, divide dough into three-inch pieces, working with one piece at a time, flatten on top of greased table and spread out in the shape of a circle with your fingers (or pull out with your hands as if stretching pizza dough) ¼ inch thick.
  9. Fry the bara at a temperature of 350˚F/180˚C on each side (about two minutes per side), drain on a plate lined with paper towels.
  10. To serve place the channa in the center of a bara, top with the chutneys, more cilantro and serve as a single (for presentation) or top with another bara and serve as doubles with additional pepper sauce.

Mango Chutney

Mango Chutney – An easy condiment that is great with chicken, fish, shrimp, sandwiches and as a dip. Made with sweet juicy ripe mangoes, ginger, peppers, coriander, cinnamon and more. A condiment with complex flavors that blends well together!

Mango Chutney

You most likely think of mangoes as great in smoothies and salsa.The good news is that there are many more options available to help you re-discover this summer produce which is a favorite of mine. Do you know that one great way to use it up is by making chutneys at home?

What is Mango Chutney?

Have you ever tried making chutney? It’s a great condiment to have around the house. It‘s sweet and spicy! Works well as spread on sandwiches, for dips and great accompaniment to barbecues and baked proteins. An additional bonus is that you can use a variety of fruits to make chutney.

Not to be confused with jams, chutneys are more complex consisting of three main components:

  •  Acidity – (partly due to vinegar or lime)
  • Spicy – ginger, garlic, peppers and an array of spices, used according to an individual’s preference and/or spice tolerance level.
  • Sweetness – comes from the fruit and/or the added sugar.

See how flavorful it is? It’s complex, yet the flavors meld beautifully into one.

Mango Chutney

All of these ingredients fused together form one heck of a a tasty condiment. That will surely make anyone take notice. I bet you would!

The best part? It is easy to put together! Simply throw everything in a saucepan, bring to a boil and let it simmer until it thickens up. How’s that for EASY?

Mango Chutney

Now is a good time to try this Mango Chutney, with the abundance of mangoes this time of the year. They are everywhere (and are dirt cheap). Or just use pineapple chunks, frozen or canned works just as well.

Mango Chutney

I made the mango chutney paleo. I used coconut sugar and lemon juice in place of the vinegar and it doesn’t disappoint, so if you want a paleo option you can switch up the sugar.

Mango Chutney

A great  tasting way to enjoy this as a snack is by topping a piece of bread with smashed avocados and chutney. It is a great appetizer!


Tips and Notes:

  1. You can eat mango chutney as a sandwich spread, on crackers with proteins like pork chops and even as a salad dressing mixed with mayo and a bit of curry.
  2. You can also explore other chutney flavors like, raisin, tamarind, citrus fruit, peach and apricot.
  3. Make sure to use non-reactive pots when making chutneys as the acids in the mixture will react with the pot thus adding a sort of metallic taste to your chutneys.
  4. You can use green mangoes, too. Adjust sugar if you want to amp the sweetness.
  5. Sterilize and clean the jars before storing chutney in it.

Mango Chutney

Mango Chutney – An easy condiment that is great with chicken, fish, shrimp, sandwiches and as a dip. Made with sweet juicy ripe mangoes, ginger, peppers, coriander, cinnamon and more. A condiment with complex flavors that blends well together!

5 from 3 votes

Prep:10 mins

Cook:30 mins

Total:40 mins




  • ▢2-3 large mangoes , peeled and chopped or 2 -3 cups pineapple chunks
  • ▢½ teaspoon garlic minced
  • ▢½ cup chopped onions
  • ▢1 medium jalapenos pepper , diced
  • ▢1/3 red bell pepper , diced
  • ▢1 teaspoons fresh ginger , finely minced
  • ▢½ teaspoon ground coriander
  • ▢¼- 1/2 teaspoon ground cardamom
  • ▢¼ teaspoon ground cinnamon/nutmeg
  • ▢¼ teaspoon ground cloves
  • ▢½ cup sugar granulated, coconut, brown or combination
  • ▢½ cup vinegar
  • ▢1/2 cup water
  • ▢Salt to taste (optional)


  • Combine mangoes, ginger, garlic, onions, Jalapenos, bell pepper, ginger, spices, sugar, vinegar and water in a large stainless steel sauce- pan. Bring to a boil, then cook, uncovered for about 20 minutes or more, until tender and the sauce thickens.
  • Remove let it cool, refrigerate and start using. Will last more than a month in the fridge covered.

Nutrition Information:

Calories: 116kcal (6%)| Carbohydrates: 28g (9%)| Protein: 1g (2%)| Fat: 1g (2%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 1g| Sodium: 4mg| Potassium: 61mg (2%)| Fiber: 1g (4%)| Sugar: 26g (29%)| Vitamin A: 312IU (6%)| Vitamin C: 14mg (17%)| Calcium: 13mg (1%)| Iron: 1mg (6%)

Course: Condiment

Cuisine: Asian

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