Mango Talkari

By mmartins

Talkari or talcarie is a term used to describe a curry or side dish on the islands, and is East Indian in origin.

Be sure to get “full” mango for best results. A full mango is one that’s mature enough to go to ripe soon and will be a yellowish shade when you cut it open (it will be less tart or sour) .

The second thing I’d like to mention is that the hot pepper is an important part of this recipe, so even if you can’t handle the habanero or scotch bonnet, you can use a milder pepper.

Ingredients

• You’ll need..
• 2 green mangoes (cut into wedges)
• 2 tablespoons Amchar Massala
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• black pepper (optional)
• 1 habanero pepper – sliced thin (or any hot pepper)
• 3 cloves garlic crushed/chopped
• 2 tablespoon vegetable oil

Preparation

Step 1

Before we get to the actual recipe I’d like to point out that there are different variations of making this talkari. Some people pre-boil the mangoes or you can cook it directly in the amchar massala as I’m about to show you. There’s also a difference in ways you can finish. You can try to keep the mango pieces whole or in my case, try to get it to melt a bit and form a gooey texture.

Wash and cut the stem of the mangoes and get ready to cut into pieces. After you’ve cut the mango into small slices or pieces, wash and set aside to start cooking.

In a heavy bottom pot/pan add the oil and allow to heat. Then toss in the garlic and slices of hot peppers, allow this to cook for a minute or 2 on medium heat.

Add the pieces of mango and the amchar massala and stir to coat every piece of mango with the massala. After a couple minutes turn down the heat between medium and low and add the salt and sugar. Cover the pan and allow to cook for about 30-45 minutes.

Depending on the type of green mango you used the cooking time will vary, as well as the tartness when you bite into it. Keep this in mind as you taste near the end for salt and sugar… add more accordingly. You’re looking for a taste with a combination of the massala, sweetness, tartness and heat from the hot pepper used. Taste it to determine if you need to add more sugar and/or salt. If all you can taste is the massala or a tart taste… you need more sugar and a pinch of salt.

BTW, the ideal mango talkari will have a lingering taste of the hot pepper and not be overwhelmed by heat. Unless this is to your liking!

* Remember for faster cooking and to avoid having to cut the mango seed.. peel and cube the green mango