Trini Doubles with Tamarind, Mango & Coconut Chutney

May 17, 2021All Recipes

Chickpeas are stewed in a savoury curry-tomato sauce, spread over tasty Trini

bara and topped with tamarind, mango, and coconut chutney…Flavour galore!

Bara Ingredients

Vegetable oil for frying

2 tsp (10 g) instant yeast

½ cup (125 ml) warm water

2 cups (500 mL) all-purpose flour

½ tsp (2 mL) salt

1 tsp (5 mL) turmeric powder

½ tsp (2 mL) ground cumin

½ tsp (2 mL) sugar

Channa Ingredients

3 Tbsp (45 mL) avocado or grapeseed oil

3 Tbsp (45 mL) Trinidad-Style Curry Powder

½ tsp (2 mL) ground cumin

½ onion, diced

1 Caribbean potato, diced

4 garlic cloves, minced

1 1/3 cup (330 mL) crushed tomatoes

2 cups canned chickpeas, rinsed

1 Tbsp (15 mL) Caribbean Pepper Sauce, divided (optional)

3 culantro or shado beni leaves, chiffonade

Fine sea salt to taste

Cilantro as garnish

1.Add the yeast to a measuring cup with warm water and dissolve.

2.To make the bara, add all other dry ingredients to a medium bowl and slowly add the yeast-water mixture, while mixing with your hand to form a pliable dough.

3.Dust a clean work surface with flour and knead the dough a few times, cover with a towel and let proof for an hour.

4.Rinse the chickpeas under cold running water to remove some of the outer shells, drain and set aside.

5.In a large skillet, heat the oil over medium heat, add curry powder, cumin and cook 1 minute to release the oils. Add the onions, cook for 2 minutes, add potatoes, garlic cook for 2 minutes.

6.Add tomatoes, chickpeas ½ cup water and cook for an additional 3-5 minutes or until potatoes are cooked.

7.Season to taste with salt, add shado beni, pepper sauce (optional) and cook for an additional minute.

8.Lightly grease work surface with a tablespoon of oil, to shape the bara, divide dough into 3-inch pieces, working with one piece at a time, flatten on top of greased table and spread out in the shape of a circle with your fingers (or pull out with your hands as if stretching pizza dough) ¼ inch thick.

9.Fry the bara at a temperature of 350˚F/180˚C on each side (about 2 minutes per side), drain on a plate lined with paper towels.

10.To serve place the channa in the center of a bara, top with the chutneys, more cilantro and serve as a single (for presentation) or top with another bara and serve as doubles with additional pepper sauce.

Tamarind Chutney

Ingredient

250 g Tamarind paste, seedless

2 cups (500 mL) water

½ tsp (2 mL) salt

½ Scotch Bonnet Pepper, diced (optional)

3 cloves garlic

2 shallots

¼ cup (60 mL) cilantro or shado beni leaves

1/3 cup (80 mL) cup granulated sugar

1.Add the tamarind paste in a saucepan with water to cover by 1-inch. Place over medium high heat and bring up to a boil while separating the paste with a spoon. Lower the heat to simmer until the sauce thickens slightly to coat the back of a spoon. If sauce is too thick, add more water.

2.Add the sugar and stir to dissolve, taste and adjust if necessary. Remove from the heat.

3.Strain the sauce, let cool and transfer to a food processor, add the salt, pepper, garlic, onion, cilantro and pulse for a chutney consistency.

4.Store in a clean sterilized jar and refrigerate for up to 3 weeks.

Mango Chutney

Ingredient

2 non-fibrous green mangoes

¼ onion, diced

1 green tomato or 2 tomatillos, cut into quarter pieces

½ cup (125 mL) golden raisins

¼ cup (60 mL) granulated sugar

1 tsp (5 mL) fine sea salt

4-6 cloves or ¼ tsp ground cloves

½ Scotch Bonnet Pepper (optional)

1 cup (250 mL) white vinegar

1.Peel and dice the mangoes and transfer to a food processor, add the onion, tomato and purée.

2.Add the mango mixture to a saucepan on medium heat, add all remaining ingredients (except for the vinegar), and cook for 10 minutes.

5.Add the vinegar and simmer for an additional 10-15 minutes. Store in a clean sterilized jar and refrigerate for up to 3 weeks.

3.Serve as an accompaniment to curries and stews.

Coconut Chutney

Ingredient

½ cup fresh grated coconut or frozen grated coconut, thawed

1 green Thai chili

2 garlic cloves

½ inch piece of ginger, minced

¼ cup (60 mL) water

Salt to taste

2 Tbsp (30 mL) sesame, peanut or coconut oil

½ tsp black mustard seeds

3-4 curry leaves

1 pinch of hing (optional)

4.Add all first six ingredients to a bowl of a food processor and purée to a smooth consistency. Add an additional tablespoon of water if necessary. Add to a glass or heat proof bowl.

5.Heat oil in a small skillet over medium heat.

6.Add all ingredients to the oil, let cook until curry leaves becomes crisp, approximately 1-2 minutes.

6.Immediately remove oil mixture and pour over the coconut mixture in bowl and mix well. Serve at once.

More Recipes from Island Gurl Foods

Blackened Rainbow Trout with Strawberry Salsa

Get your pan sizzling hot for this sweet rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over...

Tropical Mango Cheesecake

Mango is hands-down my favourite fruit. With nuances of orange, peach and melon, it’s like no other fruit. Ripe Kent, Palmer or any other type of non-fibrous mangoes are preferred for this bright and citrusy cheesecake. Serves 8 INGREDIENTS Crust 4 cups (1 L) honey...

MAD MAC & CHEESE PLEASE!!!!!

Mad Mac & CheeseBahamian mac and cheese (aka macaroni) is the most rich,luscious and cheesy baked dish. Every family takes pride in theirrecipe. However, my girlfriend, Maddie, makes the most illustriousmacaroni in the Bahamas. I’ve added a few ingredients to put...

Pigeon Peas & Dumpling Soup!!!

No better way to shake the winter blues than diving into a bowl of this luscious, protein rich soup filled with yummy dumplings! Follow me as I guide you step by step, and instruct you on how to make this wonderful recipe from my childhood. Watch my video...

Bahamian Turkey Souse with 18th Century Johnny Cake 

AS SEEN ON CITYLINE - Turkey Souse (pronounced sowse) is a tasty chili-lime soup-like broth with a zesty flavour profile. Souse is a method of preserving meat that dates to European Middle Ages. It is essentially known as Caribbean Soul Food with medicinal...

Grilled Strawberry Brownie 

When two favourites combine, you can’t go wrong. Wonderful fresh Ontario strawberries added to a moist chocolate brownie cookie make it extra special. No oven required!  Preparation Time: 20 minutes Cooking Time: about 2 minutes Grilling Time: 25 minutes Serves...

Barbecued Steak Pizza

For an easy meal, plan ahead, add an extra steak to the grill to prepare this tasty pizza for another superb meal. Preparation Time: 10 minutes Grilling Time: 10 minutes Serves 4 1 12-inch (30 cm) baked whole wheat pizza crust 1/3 cup (75 mL) pizza or tomato sauce 1...

Barbecued Pork Ribs with Apple Barbecue Sauce

Ontario apples and honey brushed over Ontario back ribs, gives the perfect combination of flavour and sweetness. Preparation Time: 10 minutes Cooking Time: 1 hour, 55 minutes Serves 6 2 racks Ontario Pork Back Ribs (about 1-1/2 lb/750 g each) 1 clove Ontario Garlic,...

Barbecue Corn Dip

Grilled corn blends with sweet smoked paprika for a tasty dip. Smoked paprika is the secret spice of Spain and is available in bulk stores and spice aisles. Serve with corn tortilla chips for dipping. Preparation Time: 20 minutes Cooking Time: 10 minutes   Makes...

Strawberry Honey Lassi

A creamy refreshing, cleansing drink that is a version of the Indian yogurt and fruit drink, called Lassi. It can be a nice finish to a spicy hot meal or an interesting drink idea if serving a slightly spicy meal. A Lassi is of great importance in the Indian diet,...

Muffin Tin Frittatas

Breakfast on the go – individual vegetable stuffed frittatas are flavourful and easy to prepare. Baking Time: 14 minutes Preparation Time: 15 minutes Cooking Time: 5 minutes Serves 6 1 tbsp (15 mL) butter 1 cup (250 mL) sliced Ontario Mushrooms 1/2 cup (125 mL)...

Morning Glory Muffins

These tasty and nutritious muffins are a great way to start the morning. Baking Time: 20 minutes Preparation Time: 20 minutes Makes 12 1-1/2 cups (375 mL) all-purpose flour 1/2 cup (125 mL) packed brown sugar 1/3 cup (75 mL) toasted wheat germ 2-1/2 tsp (12 mL) ground...

Skillet Sausage Cassoulet

A quick version of the French classic hearty bean stew. Serve with crusty whole wheat bread and local Ontario greens. Preparation Time: 10 minutes Cooking Time: 35 minutes Serves 4 2 tbsp (25 mL) vegetable oil 1 lb (500 g) Ontario Hot or Sweet Italian Sausages,...

Baked Apple Oatmeal

Ontario apples add a burst of fresh flavour to breakfast oatmeal. If you wish, serve with a drizzle of maple syrup and a dollop of yogurt. Reheat the next morning for a quick and satisfying breakfast. This recipe can be easily doubled. Preparation Time: 10 minutes...

Sign up for
Sales & Promos

6 + 14 =