the appetizer:

The Caribbean includes islands and countries as diverse as Cuba, Curacao, Dominica, Dominican Republic, French Antilles, Guadeloupe and Martinique, Haiti, Jamaica, Trinidad and Tobago, and The Virgin Islands. Common foods like seafood, chicken and coconut, as well as recipes like jerk and callaloo, unite these islands into a heterogeneous culinary paradise.

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Mango Chutney

2 Anaheim peppers, roasted, peeled, diced
2 hot chile peppers, seeded, minced
   (like Scotch Bonnet or Habanero)
2 cups apple cider vinegar
1 tablespoon salt
3 cups brown sugar
1/4 cup tamarind paste
4 mangoes, peeled, diced
2 small onions, finely chopped
6 ounces golden raisins
1/2 t celery seeds
3 garlic cloves, minced
1 tablespoon grated ginger
1 lg. lime, juiced
1/4 cup whole cloves
1 teaspoon cinnamon
1 tablespoon whole mustard seeds

In a large enamel pot combine the peppers with the vinegar, salt, and sugar. Cook over medium heat until the sugar dissolves. Add remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat, cover, and set aside for 2 hours. Refrigerate overnight.

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This page modified January 2007