Wow! This mango anchar is my favourite, finally I know how to make it. My grandfather use to make it in Jamaica using coconut oil, last time I had it was in the early 70's. Thanks for sharing 💛
My mouth watering bad - ever wonder how our ancestors came up with these yummy 🤤 recipes. I had no clue it took so much effort, now I know, I need to appreciate my parents. Thx 🙏🏾
Oh gosh my mouth watering and I haven’t look at the video yet. Chis I made this with green apple last year. My tree was so laden with fruit it was delicious.
CHRIS,HELLO,I ONLY bought mango,achar,in a GUYANESE STORE IN RICHMOND HILL,NYC,SAY what brand stove is that,?also how wide?I noticed the big burner in the middle,sor pancakes,etc, THANKS,,,,🇬🇧🇹🇹🇯🇲🇨🇦🇨🇦🇺🇸🇺🇸
Cumin/Geera is such a potent health giving spice and is key in most of our dishes but...I don't like it 😒 would it be sacrilege if I used the barest minimum or skipped it out all together 🤔 Cutting the green mango looks like a real labour of love but I'm going to try it because I've never tried Anchar freshly made, only store bought, so I'm looking forward to the process. You are a never ending source of recipies and the best childhood memories. Nice to hear your happy son in the background 😀 Dream cooking range I'm green with envy 😊
I MAKE A LOT OF ANCHAR IN TRINIDAD MANGO TAMARIND SOUR CHERRY CHALTA AND PEPPER SAUCE AS WELL, LIKE YOU SAID YOUR MOM PUTS IT IN BRILLIANT WATER I SO THE SAME THANKS FOR SHARING,🙏🙏
Great video Chris, thankyou. I didn't know that mango anchar was Trinidadian. I thought it was East Indian. I have been eating a store bought version with homemade East Indian food. It has a very prominent lime flavour. Is this perhaps an example of how Trinidad was influenced by another culture or vice versa?
Best thing is to make your own. I've bought the store bought and most taste great but many put a lot of other unnecessary/ unhealthy ingredients. Making my own for years now and don't have to depend on relatives or myself bringing it from Trinidad anymore. ✌🏽
Wow! This mango anchar is my favourite, finally I know how to make it. My grandfather use to make it in Jamaica using coconut oil, last time I had it was in the early 70's. Thanks for sharing 💛
my pleasure
My mouth watering bad - ever wonder how our ancestors came up with these yummy 🤤 recipes. I had no clue it took so much effort, now I know, I need to appreciate my parents. Thx 🙏🏾
yea a bit of effort, but rewarding
Taste so delish with the skins 🎉
Oh gosh my mouth watering and I haven’t look at the video yet. Chis I made this with green apple last year. My tree was so laden with fruit it was delicious.
that video is coming soon (thanks for the reminder)
CHRIS,HELLO,I ONLY bought mango,achar,in a GUYANESE STORE IN RICHMOND HILL,NYC,SAY what brand stove is that,?also how wide?I noticed the big burner in the middle,sor pancakes,etc, THANKS,,,,🇬🇧🇹🇹🇯🇲🇨🇦🇨🇦🇺🇸🇺🇸
Black Anchar looks good
Very yummy goes with our food e.g. rice dhal an baggie.
😋😋
good food
Cumin/Geera is such a potent health giving spice and is key in most of our dishes but...I don't like it 😒 would it be sacrilege if I used the barest minimum or skipped it out all together 🤔 Cutting the green mango looks like a real labour of love but I'm going to try it because I've never tried Anchar freshly made, only store bought, so I'm looking forward to the process. You are a never ending source of recipies and the best childhood memories. Nice to hear your happy son in the background 😀 Dream cooking range I'm green with envy 😊
it's funny.. the green mangoes we get in the Caribbean seeds are not this tough
I don't like it either! I'm from Antigua 🇦🇬
Looks interesting
My tree won't have green fruit until May. Going to hold on to this for then. Many Thanks!
enjoy
I MAKE A LOT OF ANCHAR IN TRINIDAD MANGO TAMARIND SOUR CHERRY CHALTA AND PEPPER SAUCE AS WELL, LIKE YOU SAID YOUR MOM PUTS IT IN BRILLIANT WATER I SO THE SAME THANKS FOR SHARING,🙏🙏
Delicious 😋
#Spicy #Mango #Pickle #IRIE #Carribbeanpot #NICENESS #GOODNESS Thank You so much Chris Great Video
my pleasure
We are in the same city.. how stinking neat!
So.. ummm we dry it to add moisture immediately ?? Hmmmm.. off I go to try
dry it to condense/retain the mango flavor and quickly hydrate to soften. Some recipes don't do the rehydrate step, but allow the oil to do so
Daiz de ting self!!!! 🔥🔥🔥
ent
So you would eat it as a pickle side dressing?
And what dishes you recommend it goes well with? Fry Fish, Curries etc?
Thanks, looks good 😊
as a side (couple pieces) with curry dishes. I like to drizzle the oil on hot pelau (rice dish) and with my curry dishes.
Great I always wanted to know how to do that An char mango
now you know.. make some yea
love anchar.....thats what it was called in POS
Great video Chris, thankyou. I didn't know that mango anchar was Trinidadian. I thought it was East Indian. I have been eating a store bought version with homemade East Indian food. It has a very prominent lime flavour. Is this perhaps an example of how Trinidad was influenced by another culture or vice versa?
The roots of the dish would be India - came with indentured labourers
Best thing is to make your own. I've bought the store bought and most taste great but many put a lot of other unnecessary/ unhealthy ingredients. Making my own for years now and don't have to depend on relatives or myself bringing it from Trinidad anymore. ✌🏽
Hello 👋. I'm confused here! You left this 12 hours 7:42 in the oven???
When you say pickled… Does that mean it ferments and has a vinegary taste?
no vinegar taste, it's cured in the flavored oil
Why you do t peel them?
You can use a heavy scissors. That is what I use after cutting in half.
First time seeing how mango anchar is done, that chopping is difficult, don't think I would try it lol
not sure why these were so difficult to cut, but the ones in the Caribbean are much easier
Irie!!!
I want ❤️ send some fuh mih lol
on it's way
Sugar is disgusting
can use your choice of sweetener hun, Monk fruit, Stevie as the sugar here is just for cutting the tartness and not for the cooking process