The perfect sauce mixed with sour and savory, great for dipping all of your savory foods.
As much as we love our main dishes, we do put a lot of emphasis on all the other things that accompany it. This includes our beverages and our sides. They are just as important in making a meal a good one.
We have a lot of dips and sauces using different vegetables and fruits. A very popular sauce is mango sour. It's a popular Guyanese dipping sauce used with pholourie, or a dollop in doubles or can easily top some meat. It's slightly sour, with some heat (spicy) and easily compliments anything savory.
This is the dip you need to try.
It is very common for things to be called different names across the islands. It is not uncommon for a fruit to have one name in Trinidad and Tobago (for example pommecythere) and be called golden apple in the Barbados and Guyana or June plum in Jamaica and Bermuda. Confusing no?
The same goes for this mango sour, though called by that name in Guyana, we easily call this mango chutney in Trinidad and Tobago.
This mango sour recipe is so easy. The mango pulp is simmered down in some garlic, and culantro and becomes a nice thick chunky dipping sauce.
Some people like to put the ingredients in the blender before simmering to get it to a nice fine texture (or rub the mango on the grater like I did for the cucumber chutney), but for me, I like my mango chutney to have some chunks in it. A sweet bite of a chunk of spicy mango is a great surprise.
Can you imagine this with some wings? Oh my gosh. Perfect companion.
As much as I love the main part of a meal, the accompanying stars need to be just as amazing. I think this sour is the great second star.
Caribbean chutneys are the perfect examples of foods adapting as this sauce was brought over to us with your East Indian indentured laborers.
Do you know besides the chutney food, we also have chutney music?? A blend of Indian folk music with soca and calypso.
yield: Serves 4 - 6
Guyanese Mango Sour (Mango Chutney)
Mango sour (mango chutney) is the perfect Guyanese sauce, perfect for dipping your savory foods.
- 2 full cups chopped mango, (approx. 2 medium mangoes)
- 2 cloves garlic, chopped
- 1 scotch bonnet pepper, chopped
- 1 tablespoon chopped culantro (substitute with parsley)
- 1 tablespoon lime juice
- 1/4 tsp salt
- 1/4 tsp sugar
- 2 cups water
- 1 tablespoon vinegar (optional)
- Add mango, garlic, scotch bonnet pepper, culantro, lime juice, salt and sugar to a sauce pot
- Add water and mix together
- Bring mixture to a high boil and boil for 19 minutes
- Lower heat to simmer, stirring occasionally
- As mixture simmers, mash mango as it gets soft
- Simmer mixture till mango is a texture you desire, mashing as you stir (approximately 10 to 15 minutes)
- Taste for salt and pepper. If you desire more heat add pepper sauce to liking.
- Remove mixture from stove (sour will start to thicken up)
- Cool to about room temperature and add vinegar
- Serve at room temperature, or store in the fridge for later use
Before you go check out my other chutneys:
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