I would like to know how to make mango sour.

Grate the green mangoes
Squeeze out all the juice until it very dry
You'll need good mustard oil
Blend up pepper, garlic

I will ask my mom as she's good at this, she just brought back quite bit from Guyana.

mango sour is just boil the mangoes

put good pepper, garlic and banyana and let it boil until everything melts and become almost creamy.

Thanks Rosita. I look forward to further updates. Things are so nad, I get ppl to courier me over chutney from back home at quite a cost. It's time I learn to mek it meself.

quote:

Originally posted by Rosita:
mango sour is just boil the mangoes

put good pepper, garlic and banyana and let it boil until everything melts and become almost creamy.

Thanks Rosie. What is banyana though?

quote:

Originally posted by ksazma:
Thanks Rosie. What is banyana though?

Isn't that a trini thing? I hate it ..yuck! Its like thyme but thinner leaves.

quote:

Originally posted by ksazma:
I would like to know how to make mango sour.

Boil the mango till its really soft along with the pepper then take it out of the water and mash it up good and prapa with some garlic and salt..little vinegar if you like WALAAAAAA ...anyways..thats my way

quote:

Originally posted by Cher:

Isn't that a trini thing? I hate it ..yuck! Its like thyme but thinner leaves.

I like bandania!

the leaves are long like grass almost. It goes well in salsa mix.

quote:

Originally posted by Riya:

I like bandania!

the leaves are long like grass almost. It goes well in salsa mix.

I notice a lot more people using it now...I like the smell..but not the taste...yuck yuck yuck ..

Bandania

quote:

Originally posted by Mr.T:
I have been trying to find out how to make chutney the Guyanese way, but so far no luck. All I can find is dem Asian methods, and their chutney taste like..., well... crap.
I need some help on this one. Any chutney master or mistress out there?

If you try making it, you may never get it right. Ask someone to bring you a bottle of home-made achar from the homeland and end of the story. Most GNiers can't even cook to save shame, much less.

quote:

Originally posted by Cher:

quote:

Originally posted by ksazma:
I would like to know how to make mango sour.

Boil the mango till its really soft along with the pepper then take it out of the water and mash it up good and prapa with some garlic and salt..little vinegar if you like WALAAAAAA ...anyways..thats my way

Thank you very much. I am thinking that this would work for me. I don't remember any green stuff added when we had it in Guyana.

quote:

Originally posted by Riya:

quote:

Originally posted by Cher:

Isn't that a trini thing? I hate it ..yuck! Its like thyme but thinner leaves.

I like bandania!

the leaves are long like grass almost. It goes well in salsa mix.

Maybe this is what folks like Joys Roti Shop use when they sell palouri and stuff. It is a green watery stuff whereas Rosie's description is more like I remembered it. I don't like that greenish stuff they give for sour either.

quote:

Originally posted by Cobra:
If you try making it, you may never get it right. Ask someone to bring you a bottle of home-made achar from the homeland and end of the story.

I have been asking ppl to bring me a bottle or courier it to me, but the supply is now becoming irregular as the older folks are falling by the wayside. I have actually started cooking a lot more now after forking out a fortune on a new kitchen.

quote:

Originally posted by Cher:

quote:

Originally posted by ksazma:
Thanks Rosie. What is banyana though?

Isn't that a trini thing? I hate it ..yuck! Its like thyme but thinner leaves.

Ress yuhself Cherie, the Bandania (sp) I think Ri has the proper name is what makes taste better, my bro introduce it to the mango sour recently and it worked.

Mr. T i can Fedex some to you at no cost. This came straight from Guyana and made by my mom when she was over there.

quote:

Originally posted by Rosita:
[
Ress yuhself Cherie, the Bandania (sp) I think Ri has the proper name is what makes taste better, my bro introduce it to the mango sour recently and it worked.

I discovered in when I use to live in NYC and got hooked on it

The real name is culantro. If you add it to tomato choka...mmmmmm mmmmmm!

I had people doubt me about the name and I just let them be

I've seen it before...didn't taste it though. Not my cup of tea

[QUOTE]Originally posted by Rosita:
Grate the green mangoes
Squeeze out all the juice until it very dry
You'll need good mustard oil
Blend up pepper, garlic. salt
use this masala it's the closest you'll get to the guyana Masala http://www.easycaribbeanshop.c...char-masala-85g.html

you have to mix everything together, the masala you can average until it's blended in with the mango;

you can heat the mustard oil (it's a preference but not mandatory) and pour over the mango until covered but not too much. and that should do it

quote:

Originally posted by Rosita:
Ress yuhself Cherie, the Bandania (sp) I think Ri has the proper name is what makes taste better, my bro introduce it to the mango sour recently and it worked.

Yuck yuck yuck

quote:

Originally posted by Mr.T:
I have been trying to find out how to make chutney the Guyanese way, but so far no luck.

Get yourself a What's cooking in Guyana .....

quote:

Originally posted by Cher:

quote:

Originally posted by Rosita:
Ress yuhself Cherie, the Bandania (sp) I think Ri has the proper name is what makes taste better, my bro introduce it to the mango sour recently and it worked.

Yuck yuck yuck

I see you made up your mind

quote:

Originally posted by Rosita:

I see you made up your mind

Just teasing you ..I do like the smell of it though if that counts? ahah

Went to Amazon looking for a 'What's cooking in gy' and came across this:

quote:

Originally posted by Cher:

Just teasing you ..I do like the smell of it though if that counts? ahah

it does have an enticing smell.

[QUOTE]Originally posted by Rosita:
Grate the green mangoes
Squeeze out all the juice until it very dry
You'll need good mustard oil
Blend up pepper, garlic

Are we talking about mango achaar or mango chutney? Looks like you are talking about mango achaar.

darn, I didn't know there was a difference

I'm guessing achar is with longer pieces of mango?

i am talking about mango achar which is what I assumed Mr. T was talking about.

These are the only variation I know
Achar (this one is with mustard oil and spices)
Sour (this you boil)
Chutney (i think people use the lora and sill) is the one you crush with garlic, pepper and salt into mush and eat with kitchree