Home » Featured, gluten free, pareve, raw, vegan, vegetarian

Raw Green Mango Chow (recipe)

6 February 2009 3,213 views 6 Comments

Green mango chow is a wonderful accompaniment to most meals. Light and yet spicy, it adds a tart sweetness when used as a condiment. Chows like these are best used by slightly under-ripe fruits. In this case I have used a green mango, however pineapples are sometimes used, and even though I’ve never seen it done locally, my recent readings on Vietnamese cuisine cos me to believe it should also work brilliantly with green papaya.

Assembly is quite simple. The recipe below is really quite loose and forgiving. Feel free to adapt it to your own preferences :)


Green Mango Chow

INGREDIENTS:
1 half ripe mango
2 cloves garlic, minced
1 tablespoon minced cilantro or chadon beni (culantro)
1 tbsp.lime juice
Salt
freshly ground pepper

METHOD:
1. Peel mango and cut into chunks.


2. Place in a bowl and sprinkle with remaining ingredients.
3. Pulse in a food processor until just combined.

4. Cover and chill overnight to allow flavors to penetrate the fruit (if you can wait that long ;) )
5. ENJOY!!

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :)

This website uses IntenseDebate comments, but they are not currently loaded because either your browser doesn't support JavaScript, or they didn't load fast enough.

6 Comments »

  • Chennette said:

    oooh, raw mango chutney. My favourite for aloo pies. This plus potato. Yum.

    # 6 February 2009 at 1:25 am | link
  • Chennette said:

    also great with a good congo pepper :-D

    # 6 February 2009 at 1:26 am | link
  • Sarina (author) said:

    Yes I normally put a little diced scotch bonnet in mine as well, but didn’t know if that would bun people throat lol :D

    # 6 February 2009 at 1:39 am | link
  • courtney said:

    Sounds intersting and like something I would make. I could handle the extra heat!

    # 6 February 2009 at 3:22 am | link
  • Sebastian said:

    Thanks, I love these pickles, chows, chutneys, mother in laws, kuchellas etc. my family eats a green mango chutney from trinidad. (one made with green tomatos, brown sugar, vinegar and indian spices) with many dishes.

    they are all great.

    so i will mail u some austrian pastries if u post up tips on how to do the trinidad fish puffs… and perhaps an intensive study of the dal puri! :)

    # 12 February 2009 at 2:32 pm | link
  • Abigail said:

    This looks fantastic. And I agree about adding a scotch bonnet.

    Abigail’s last blog post..25 Things About Living In The Caribbean

    # 6 May 2009 at 12:00 am | link

Leave your response!

Thank you for taking the time to leave a comment on TriniGourmet. Even though I can't always respond to every comment, I greatly value your feedback, your support and even respectful debate. Comments that are merely thinly veiled self-promotional tools however, as well as inflammatory or mean-spirited attacks on myself, my work, or that of other users, will not be tolerated or published.

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.

CommentLuv Enabled