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Trini doubles with tamarind, mango and coconut chutney
Ingredients
Tamarind chutney:
- 250 g Tamarind paste, seedless
- 2 cups (500 mL) water
- 1/2 teaspoon (2 mL) salt
- 1/2 Scotch Bonnet Pepper, diced (optional)
- 3 cloves garlic
- 2 shallots
- 1/4 cup (60 mL) cilantro or shado beni leaves
- 1/3 cup (80 mL) granulated sugar
Mango chutney:
- 2 non-fibrous green mangoes
- 1/4 onion, diced
- 1 green tomato or 2 tomatillos, cut into quarter pieces
- 1/2 cup (125 mL) golden raisins
- 1/4 cup (60 mL) granulated sugar
- 1 teaspoon (5 mL) fine sea salt
- 4-6 cloves or 1/4 teaspoon ground cloves
- 1/2 Scotch Bonnet Pepper (optional)
- 1 cup (250 mL) white vinegar
Coconut chutney:
- 1/2 cup fresh grated coconut or frozen grated coconut, thawed
- 1 green Thai chili
- 2 garlic cloves
- 1/2 inch piece of ginger, minced
- 1/4 cup (60 mL) water
- Salt to taste
- 2 tablespoons (30 mL) sesame, peanut or coconut oil
- 1/2 teaspoon black mustard seeds
- 3-4 curry leaves
- 1 pinch of hing (optional)
Bara:
- Vegetable oil for frying
- 2 teaspoons (10 g) instant yeast
- 1/2 cup (125 ml) warm water
- 2 cups (500 mL) all-purpose flour
- 1/2 teaspoon (2 mL) salt
- 1 teaspoon (5 mL) turmeric powder
- 1/2 teaspoon (2 mL) ground cumin
- 1/2 teaspoon (2 mL) sugar
Channa:
- 3 tablespoons (45 mL) avocado or grapeseed oil
- 3 tablespoons (45 mL) Trinidad-Style Curry Powder
- 1/2 teaspoon (2 mL) ground cumin
- 1/2 onion, diced
- 1 Caribbean potato, diced
- 4 garlic cloves, minced
- 1-1/3 cup (330 mL) crushed tomatoes
- 2 cups canned chickpeas, rinsed
- 1 tablespoon (15 mL) Caribbean Pepper Sauce, divided (optional)
- 3 cilantro or shado beni leaves, chiffonade
- Fine sea salt to taste
- Cilantro as garnish
Directions
Tamarind chutney:
- Add the tamarind paste in a saucepan with water to cover by one-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.
- Add the sugar and stir to dissolve, taste and adjust if necessary. Remove from the heat.
- Strain the sauce, let cool and transfer to a food processor, add the salt, pepper, garlic, onion, cilantro and pulse for a chutney consistency.
- Store in a clean sterilized jar and refrigerate for up to three weeks.
Mango chutney:
- Peel and dice the mangoes and transfer to a food processor, add the onion, tomato and purée.
- Add the mango mixture to a saucepan on medium heat, add all remaining ingredients (except for the vinegar), and cook for ten minutes.
- Add the vinegar and simmer for an additional 10-15 minutes. Store in a clean sterilized jar and refrigerate for up to three weeks.
- Serve as an accompaniment to curries and stews.
Coconut chutney:
- 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.
- Heat oil in a small skillet over medium heat.
- Add all ingredients to the oil, let cook until curry leaves becomes crisp, approximately one to two minutes.
- Immediately remove oil mixture and pour over the coconut mixture in bowl and mix well. Serve at once.
Trini doubles:
- Add the yeast to a measuring cup with warm water and dissolve.
- 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.
- Dust a clean work surface with flour and knead the dough a few times, cover with a towel and let proof for an hour.
- Rinse the chickpeas under cold running water to remove some of the outer shells, drain and set aside.
- In a large skillet, heat the oil over medium heat, add curry powder, cumin and cook one minute to release the oils. Add the onions, cook for two minutes, add potatoes, garlic cook for two minutes.
- Add tomatoes, chickpeas 1/2 cup water and cook for an additional three to five minutes or until potatoes are cooked.
- Season to taste with salt, add shado beni, pepper sauce (optional) and cook for an additional minute.
- Lightly grease work surface with a tablespoon of oil, to shape the bara, divide dough into three-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.
- Fry the bara at a temperature of 350˚F/180˚C on each side (about two minutes per side), drain on a plate lined with paper towels.
- 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.
