Pommecythere Chutney

Pommecythere orĀ Ambarella is a tropical fruit that is quite common in Trinidad.

Pommecythere gives a crisp bite and a mild but delicious flavour. The fruit surrounds a fibrous pit so slicing it to make this chutney can be a bit tricky if you are inexperienced.


Chutney is a spicy sauce which traditionally accompanies Indian cuisine. It is very common in Trinidad but used almost exclusively as an East Indian condiment to accompany dishes likeĀ Pholourie.

Pictured: Pepper, Shadon beni leaves, Chives and Garlic.




4 Pommecytheres

3 cloves of garlic

3 shadon beni leaves

1 hot pepper

a pinch of cumin

a pinch of anchar masala

salt to taste



  1. Peel pommecytheres, remove the pit and cut the fruit into cubes.
  2. Add pommecythere, garlic, shadon beni and pepper to the food processor. Process until finely minced.
  3. Add salt, cumin and masala. Taste and adjust spices to taste.

Pommecythere Chutney

Serving Suggestion: Pommecythere Chutney with Pholourie


As always, I appreciate your feedback!


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