The picture above is of my lunch the other day at Caribe. It's my favorite appetizer on our menu and I love to make a lunch of it.See that crispy, chewy fried flat bread in the photo? This recipe is not for that. See that little red dish (it has hot sauce in it)...this recipe is not that, either. See the channa chickpea mixture tucked in the bread? Nope, not the recipe for that. See that wet, mushy looking little pile of stuff just under the green onion garnish? Bingo!
This is the recipe for one of the best parts (in my opinion) of the "Doubles" pictured above. It may not be much to look at, but this fruity, spicy chutney is packed with deliciousness that compliments seafood and meats. And doubles. I love every part of doubles, but it's just not complete without this little topping. I always end up asking for a little more ;-)
After a little arm-twisting, Tony decided to share his recipe.
Banana Mango Chutney
by Tony Panelli, Executive Chef, Caribe Caribbean Bistro
1 1/2 Cup packed brown sugar
1 Medium red onion, diced
3 Cups vinegar
3 Tbsp. Jerk Seasoning
2 Mangoes, diced
4 Tbls. Pickapeppa sauce or Worcestershire sauce
1/2 Cup raisins
1/8 Cup Tabasco sauce
4 Bananas, diced
Combine brown sugar, onions, and vinegar and bring to boil. Add jerk seasoning, mangoes, pickapeppa sauce, raisins & Tabasco sauce. Reduce heat & simmer for 20 minutes until thickened. Add bananas last. Chill. If too thick, add water to thin.
Tony serves it with Trinidadian Doubles or Marlin, but it's good as a topping for any seafood or grilled meat.
