In Trinidad, Dahl Puri Rotis are always eaten with Curries and home made condiments.
By Chef J (aka Janice Weir-Germia)
From the Cookbook: Caribbean Fusions on Amazon
One of these raw condiments is Mango Chow. Insanely Delicious, one Client once told me. It is simply and NO COOKING is involved.
One of the simplest additions to any meal is a Trinidadian Chow. This is a condiment that everyone likes to serve with their curies or doubles and rotis. Made with half ripe fruits using salt and pepper and coriander, it is insanely delicious.
2 Green Mangos (near ripe is best)
¼ Tsp Salt
Sprinkle of black pepper (optional)
½ Cup of fresh coriander, finely chopped
2-3 cloves of garlic, based on your taste (crushed)
½ - 1 Scotch Bonnet Pepper
1 Shallot, finely grated
Preparing the Cuisine:
- Slice the mango and cut into cubes
- Add the salt, black pepper, cilantro, garlic, scotch bonnet pepper, and shallot.
- Blend together well.
- Now Squeeze the lime on the chow and blend carefully.
- NOTE TO SELF: If the mango is quite tart, add more salt. It breaks down the tartness and actually brings out the sweetness in the fruit.
- Place in a Pyrex or stainless steel dish. Cover with Clingfilm and let it marinate in the fridge for at least 2 hours before serving.
Serve with any Roti and Curry dish as an aded condiment
Eat with a main meal as a side dish. Just a couple of spoons owing to its peppery taste
Add to a Wrap with refried Beans and Shredded vegetables as a topping
Serve with Hot Dogs for an Adult version that Tantalises the Tongue
mouth-watering to share?