This is the tree I picked the mangoes from. Shame about the ones that had already fallen. Not sure what type of mango this is as there are many varieties, but I’ll let you know when I find out. You can use any type of mango for this recipe, but I tend to use the less precious ones like Julie or Graham.
Makes 5 or 6 large jars
1.5 kg (3.3lbs) mangoes (green but mature)
946ml (32oz) cider vinegar
2 yellow chilli peppers
1 whole head of garlic
1 tbsp salt
115g (4oz) ginger
115g (4oz) prunes
115g (4oz) currants
115g (4oz) raisins
680g (24oz) Demerara sugar
Then all you have to do is mix all the ingredients into a roomy pot and start heating. It takes quite a long time……maybe about 45 minutes to an hour. During this time, keep a close eye so that it doesn’t stick. You know it’s done when it forms a valley when you drag a large spoon across it. Kind of like, the parting of the sea from the Bible. A word of caution…..don’t inhale deeply over the pot as it will start you coughing from the vapours coming off of the vinegar.
Once its done, and seriously you don’t have to be precious like in making jams or sweets, pour into your lovingly prepared jars and enjoy for up to at least a year. Keep in the fridge once you’ve opened a jar though.
Christmas Pastelles Recipe - A West Indian traditionDecember 23, 2014 at 1:13 pm
[…] the various families attending. We always eat the freshly steamed pastelles for lunch that day with homemade mango chutney. Some people like a bit of pepper sauce as well. The photo below only shows glasses of water, but […]