The Lechasseurs' Recipes

Only the "keepers"

Trinidadian Mango Curry

From Tiffin's, Port of Spain

Somewhere between a curry and a sweet chutney, this dish may be served with all South Asian, Malay-style, and Middle Eastern meals.

You need half-ripe mangoes here. Since these are what most commonly pass for mangoes in the Western world, they should not be hard to find. Each mango should be hard with yellow or pale orange flesh.

For the curry powder, I like to use Bolst's hot version. Ready-made amchar masala is sold by Caribbean grocers, though you can easily make your own and store it.


1 medium onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 to 4 fresh hot green chiles, chopped
4 teaspoons curry powder
2 teaspoons amchar masala (page 706)
1 teaspoon ground cumin
¼ cup peanut or canola oil
3 half-ripe mangoes (about 1 pound each), peeled, the flesh taken off the stone and cut into ¾ -inch squares
5 tablespoons dark brown sugar
1 ½ teaspoons salt


Put the onion, garlic, and green chiles into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside.

Combine the curry powder, amchar masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside.

Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for a minute and put in the mango pieces. Stir once or twice to mix. Now put in 11/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.


Madhur Jaffrey, World Vegetarian