Am 7 months pregnant. After watching this video am not only starving but eager to try this recipe going to liberty now to get the ingredients. Chris you never disappoint me!
Great instructional video! I read your blog regularly (linked from the Spinach Cooked With Salted Cod Bits post), but this is the first time I've ventured to your RUclips channel. Looking forward to browsing your other tutorials!
For the longest while I've been looking for how to make this! Every time i go trini is only this an doubles i does crave for... Thanks for the video... I just try mines an it came out well... Am actually eating while typing this comment lol... I hope you have a video with how to make doubles
Hey Chris! MY sister brought a bowl of this back from Trinidad but I didn't use it on anything. I just ate all of it cause it was that good. What can I eat it with?
Can you do a video on how to make the Trini garam massala powder? It's way too expensive to buy online and the recipes I've tried don't even come close. I've seen the Amchar Massala I think there is a taste difference. Also can shadow benny be dried? Thanks
I tried going into an East Indian grocery store as we don't have any West Indian groceries in the Pacific Northwest part of the States. They tried to sell me "Amchur Masala", which is like a white powder - basically dried mangoes. It looked nothing like the amchar masala, which they'd never heard of...they thought I didn't know what I was talking about! Disappointing... I found it on Amazon, though, and will order some! Would love to know what to eat this with...
The real word is Aachaar/Achar or Pickle Masala - which seems to have got corrupted into "Amchar" in the Caribbean. Achar masala is available in large Indian stores (which you call East Indian). AMCHUR which is the whitish powder in Indian stores, you were directed too, is plain dried raw/green mango powder. Amchur is a derived Hindi word from Aam meaning mango, Chur, meaning powder. Hope this helps and clarifies.
In Guyana, that pepper is called “ball of fire” or “man fuh bad” . It’s the hottest pepper in the Caribbean....... Just a tad less hot than “ bhoot jalokhia””. Be careful people.
Interesting recipe. I'm from another Caribbean island and am curious about the staple that would be a good accompaniment? Would it be rice or some sort of ground provision?
What is in the Anchar powder please? Is it Curry? When you have that kind of cutting problems use either a rubber mallet or a wooden one to tap the back of your blade. If you only have a steel meat tenderiser or a hammer, fold a tea towel to make a pad & protect your knife and give it a couple of whacks. Sorted lol (But it works, I got a blade stuck in a Swede once that I couldn't move I was on my own so towel, hammer, instant stress relief! 😤
Looking delicious - I will almost certainly try this! But confused as to what parts you eat - obviously you don't eat the "bone" of the mango, but do you eat the skin of it??
Hey Chris! MY sister brought a bowl of this back from Trinidad but I didn't use it on anything. I just ate all of it cause it was that good. What can I eat it with?
Am 7 months pregnant. After watching this video am not only starving but eager to try this recipe going to liberty now to get the ingredients. Chris you never disappoint me!
Love this video
Very good teacher, your procedure is excellent.
I tried it and it came out well,thank you 👍👍
Jan 2023 still my go to whenever I decide to cook for myself
Thank you for making this recipe the way i learned from my mother. I don't parboil the mango also. All it creates is a pot of mushy mango.
Chris, You should have your own show!! Love this recipe, going to try this one 4 sure!!!!
Really Nice Recipe
Natasha, I also just started watching yr cooking channel as well.....love yr recipes
+tara20tara20 thank you.
Love this recipe thank you for sharing
Yuh talkari looking good. Oh Lord!
I miss Trinidad so bad
Love mango talkari. My first time making it today and used this recipe. Deliciousssssss. Blessings to you
I swear I have to make this tomarow omg dat look amazing
Great instructional video! I read your blog regularly (linked from the Spinach Cooked With Salted Cod Bits post), but this is the first time I've ventured to your RUclips channel. Looking forward to browsing your other tutorials!
man i remember doing that too - getting toolum and red prune and phulourie - something else
it's like a condiment.. yes you eat the skin as well.
Thanks for sharing
I just make this from your recipe it came out amazing taste so good thank you
Awwwwwww Awesome looking Good
I love it... Thanks for helping me to be a better cook!!
For the longest while I've been looking for how to make this! Every time i go trini is only this an doubles i does crave for... Thanks for the video... I just try mines an it came out well... Am actually eating while typing this comment lol... I hope you have a video with how to make doubles
LOVE IT!
You can eat it with curry chicken or by itself
Free choice to cut which way you like. Cutting half with the seed is hard for some people Thank you for yr recipe enjoy blessings
Hey Chris! MY sister brought a bowl of this back from Trinidad but I didn't use it on anything. I just ate all of it cause it was that good. What can I eat it with?
I tried it and came out great
can you do a video on how to make (trinidad) doubles.....
looks great
Cilantro 🌿
seems correct
Can you do a video on how to make the Trini garam massala powder? It's way too expensive to buy online and the recipes I've tried don't even come close. I've seen the Amchar Massala I think there is a taste difference. Also can shadow benny be dried?
Thanks
I tried going into an East Indian grocery store as we don't have any West Indian groceries in the Pacific Northwest part of the States. They tried to sell me "Amchur Masala", which is like a white powder - basically dried mangoes. It looked nothing like the amchar masala, which they'd never heard of...they thought I didn't know what I was talking about! Disappointing... I found it on Amazon, though, and will order some! Would love to know what to eat this with...
The real word is Aachaar/Achar or Pickle Masala - which seems to have got corrupted into "Amchar" in the Caribbean. Achar masala is available in large Indian stores (which you call East Indian).
AMCHUR which is the whitish powder in Indian stores, you were directed too, is plain dried raw/green mango powder. Amchur is a derived Hindi word from Aam meaning mango, Chur, meaning powder. Hope this helps and clarifies.
In Guyana, that pepper is called “ball of fire” or “man fuh bad” . It’s the hottest pepper in the Caribbean....... Just a tad less hot than “ bhoot jalokhia””. Be careful people.
Yumm curry mango!!!!!
The way we cut the mango in Trinidad 🥭 we cut two sides first then other sides. Then the seed left We never cut half
Thank you so much! We really don't have good fresh mangoes here. Is there anything you can replace it with?
Don't know where you are living, but you can use granny smith green apples, to make this as well.
Very nice simple & spicy mango kuchela
do you use masala in curry and is their a difference between garam and amchar masala? in what dishes do I use masala
thousand thumb up
thanks making mines now
what would you eat this with? are you supposed to eat the skin as well?
Interesting recipe. I'm from another Caribbean island and am curious about the staple that would be a good accompaniment? Would it be rice or some sort of ground provision?
Janet Cousins Roti (dhalpourie or buss-up-shut) basically. Yes rice if eating curry chicken/goat/beef/veg. Dumplings!! Or by it self as a snack
love me some curry mango
Any recipe for geera mango
i love your recipes ,u are the closest to the real thing ,but i wish u could write them out in a description box
love your video but i almost thought it was a agriculture video on mango .
I would like you to make some gumba
What is in the Anchar powder please? Is it Curry? When you have that kind of cutting problems use either a rubber mallet or a wooden one to tap the back of your blade. If you only have a steel meat tenderiser or a hammer, fold a tea towel to make a pad & protect your knife and give it a couple of whacks. Sorted lol (But it works, I got a blade stuck in a Swede once that I couldn't move I was on my own so towel, hammer, instant stress relief! 😤
That kuchela needed a little more anchar massala,
Chris please say “Tal KAR is. The accent is on the second syllable.
how to make amchar masala?
Good video,too mch unecessary tlk
It you put the pepper in latter near the end it wont be so bad
can u do a tomato choka recipe pls?
hello Chris, do you have a Ox Tail recipe?
Looking delicious - I will almost certainly try this! But confused as to what parts you eat - obviously you don't eat the "bone" of the mango, but do you eat the skin of it??
yes just don't eat the seed and you are good. the seed adds flavor.
Yes you do.
U eat it with roti
Chris please, it’s “ tal-Kaari”. Accent is on the second syllable.
I like your videos.
Actually in Hindi the word "TARKAARI" means vegetable. Tal-Kaari is a Trinidadian mispronunciation of the word Tarkaari.
You didnt use real scotch bonnet.
You don't use onions
more color.
Y
don't touch your privet parts!:)
The hair from your head can fall unto the food
people need to stop saying "SHADOW BENNY"
It's chandon bene
The word is cilantro there is no u in the word
“Culantro” is absolutely correct. It’s another word for Bandhania or Shadon Beni. Cilantro which looks different is a great substitute for Culantro.
Cilantro is a word. Also called Cuban cilantro.
You are talking too much
liloutie ramcharan 🖓🖓🖓🖓🖓🖓
You are rude! It is his recipe page he can do what he wants, you don't have to watch.
He is giving directions
Hey Chris! MY sister brought a bowl of this back from Trinidad but I didn't use it on anything. I just ate all of it cause it was that good. What can I eat it with?
This can be eaten on the side of curry chicken and rice,also it's wicked when you are eating buss up shot and curry duck
Dianne Horsford Thanks! I can do curry chicken but I'll have to get a recipe for bus up. shot.