How To Make Mango Anchar Trinidad Style

Mango Anchar, a spicy and tangy condiment, is a staple in Trinidadian cuisine. Making your own at home allows you to control the ingredients and spice level, creating a personalized flavour profile that enhances countless meals. Here's how:

Gather Your Ingredients

First, you'll need green mangoes. These should be firm and unripe. The amount depends on how much anchar you want to make. For a manageable batch, start with about 4-5 medium-sized mangoes.

Next, assemble your spices. The core spices include:

• Mustard seeds (yellow and/or brown)
• Methi seeds (fenugreek seeds)
• Cumin seeds (jeera)
• Amchar Masala (mango powder)
• Turmeric powder
• Hot pepper (scotch bonnet or other chili, finely chopped)
• Garlic (minced)
• Ginger (grated)

You'll also need:

• Salt
• Vegetable oil (or mustard oil, for a more authentic flavour)
• Vinegar (white or apple cider vinegar)

Prepare the Mangoes

Wash the mangoes thoroughly. Peel them carefully and discard the peel. Cut the mangoes into bite-sized pieces, about 1-inch cubes or wedges.

Place the cut mangoes in a large bowl and sprinkle generously with salt. Mix well to ensure all pieces are coated. This process draws out excess moisture from the mangoes, which helps to preserve the anchar and prevents it from becoming soggy.

Leave the salted mangoes in the bowl for at least 4-6 hours, or preferably overnight. This step is crucial for achieving the right texture and flavour.

Prepare the Spice Mix

In a dry pan, lightly roast the mustard seeds, methi seeds, and cumin seeds. Roast them separately or together, being careful not to burn them. Roasting intensifies their aroma and flavour. The moment you smell them, remove them from the heat.

Once cooled, grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle. Do not grind them too finely; a slightly coarse texture is desirable.

In a separate bowl, combine the ground spices with amchar masala, turmeric powder, finely chopped hot pepper, minced garlic, and grated ginger. Mix well to create a homogenous spice blend. Adjust the amount of hot pepper according to your preference.

Combine and Cook

After the mangoes have been salted and rested, drain off any excess water that has accumulated in the bowl. Pat the mango pieces dry with paper towels. This step is important to remove as much moisture as possible.

Heat the vegetable oil (or mustard oil) in a large, heavy-bottomed pot or pan over medium heat. The amount of oil should be sufficient to cover the mangoes and spices adequately. A good starting point is about 1/2 cup of oil for the quantity of mangoes mentioned earlier, but you may need to adjust based on the actual volume of mangoes.

Add the dried mango pieces to the heated oil and stir well to coat them evenly.

Add the prepared spice mix to the mangoes and oil. Stir continuously to ensure the spices are well distributed and do not burn. Cook for about 5-7 minutes, stirring frequently.

Pour in the vinegar. The amount of vinegar will depend on your taste and the acidity of your mangoes. Start with about 1/4 cup and add more if needed. The vinegar helps to tenderize the mangoes and adds a tangy flavour.

Continue to cook the anchar over low to medium heat, stirring occasionally, until the mangoes are slightly softened but still retain some firmness. This process usually takes about 15-20 minutes.

Taste and adjust the seasoning as needed. Add more salt, amchar masala, or hot pepper to suit your preferences.

Cool and Store

Remove the anchar from the heat and let it cool completely.

Once cooled, transfer the anchar to sterilized glass jars. Ensure the jars are clean and dry before filling them.

Store the anchar in the refrigerator. Properly stored, it can last for several months.

Applying This Knowledge in Daily Life

Homemade Mango Anchar isn't just a delicious condiment; it's a versatile ingredient that can elevate your everyday meals:

• Spice up your meals: Add a spoonful of anchar to rice and peas, roti, or dal for an instant flavour boost.
• Enhance your sandwiches and wraps: Use anchar as a spread in sandwiches, wraps, and tacos. It pairs particularly well with grilled meats and vegetables.
• Marinade ingredient: Incorporate anchar into marinades for chicken, fish, or shrimp. The acidity of the vinegar and the spiciness of the peppers will tenderize the meat and impart a delicious flavour.
• Chutney alternative: Serve anchar as a chutney alongside curries and other Indian-inspired dishes.
• Appetizer accompaniment: Offer anchar as a dipping sauce for samosas, pakoras, and other appetizers.

Practical Tips

• Sterilize your jars: To ensure a longer shelf life for your anchar, sterilize the glass jars before filling them. This can be done by boiling them in water for 10-15 minutes.
• Use fresh ingredients: Fresh spices and high-quality mangoes will result in a better-tasting anchar.
• Adjust the spice level: The amount of hot pepper can be adjusted to suit your personal preference. Start with a small amount and add more gradually until you achieve the desired level of heat.
• Be patient: The longer the anchar sits, the more the flavours will meld together. It is best to allow it to sit for at least a few days before consuming.
• Experiment with variations: Feel free to experiment with different spices and ingredients to create your own unique version of Mango Anchar. You can add other vegetables, such as carrots or cauliflower, or try using different types of vinegar.

Making It Work at Work: Food Professionals

If you're a chef or caterer, mastering Mango Anchar adds a unique touch to your offerings. Create signature dishes or offer it as a condiment for customers to customize their meals. It can be a key differentiator in a competitive market.

Home Cooks: Level Up Your Culinary Skills

Making your own condiments like Anchar empowers you in the kitchen. You control the ingredients, avoid preservatives, and impress your friends and family with your culinary prowess.

Mango Anchar Checklist/Guideline

• Mangoes: Firm, green, unripe (4-5 medium)
• Salt: For curing the mangoes
• Spices: Mustard seeds, methi seeds, cumin seeds, amchar masala, turmeric powder, hot pepper, garlic, ginger
• Oil: Vegetable or mustard oil (approx. 1/2 cup)
• Vinegar: White or apple cider vinegar (approx. 1/4 cup)
• Equipment: Large bowl, knife, cutting board, spice grinder/mortar and pestle, heavy-bottomed pot/pan, sterilized glass jars
• Instructions: Salt mangoes overnight, roast and grind spices, cook mangoes in oil with spices, add vinegar, simmer, cool, and store in sterilized jars.
• Taste and adjust: Salt, spice, vinegar.

Enjoy your homemade Mango Anchar!