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Mango Chow

Prep Time: 10 Minutes  •  Difficulty: Easy •  Servings: 5

Overview

Chow is akin to a relish or pickle, and makes a nice tangy accompaniment to rice and peas or any other dish you fancy. Its roots are unclear, but it’s a dish that is shared by many communities in the South Americas and the Caribbean.

Ingredients

  • Unripe green mangoes
  • Shadon bene, finely copped 
*Tip* Shadon bene is a tropical herb native to Mexico and the Americas, used in many cuisines, especially in Trinidad and Tobago and other Caribbean countries. Alternatively, you can use half measures of Cilantro (coriander) and flat-leaf parsley.
  • 2 cloves Garlic chopped or crushed
  • Salt, at least a heaped teaspoonful or to taste
  • 3 Tsp Guys Dinner Jam and 1 finely chopped hot pepper TO TASTE!
  • Water

Method

Peel and slice the mangoes. Finely chop or crush the garlic, add salt, shadon bene and hot pepper, finely diced, Guys Dinner Jam, add to this a little water and pour over the sliced mangoes. Stir well.

Another fruit traditionally used for chow is Pomme Cytere, a green to yellow, smooth-skinned fruit with a yellowish flesh resembling an apple in taste, but it doesn’t come into season until later in the year. The stone has thin, hard woody hairs running through the flesh.

Due to its popularity, other fruits are being used where traditional ingredients are unavailable. Pineapples have become a new favorite! Home-sick Caribbeans have even been known to use carrots, cucumbers, and cooking apples! Anything that’s not too sweet and can be eaten raw can make a good substitute.

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