Growing up in the small village of Guracara (Trinidad and Tobago), it’s only natural to use words and pronounce them as generations before you did. Such is the case with two words in particular. Talkai (others say takari) and Anchar (others say Amchar or Achar). My grandmothers were 104 and 99, respectively, as I’ve mentioned several times here, and I recall them both saying Anchar. Do what you want with the info I just shared.
You’ll Need…
2 large Star Fruits (about 2 lbs)
8-12 cloves garlic
3-5 Scotch Bonnet peppers
1 cup vegetable oil
3 tablespoon Anchar Masala
1 teaspoon salt
Notes! Feel free to add Chadon Beni (culantro) to the blended pepper mix if you wish. May I recommend that you follow along with the video below as much more about the recipe is discussed there? If making this gluten-free, please review the ingredients list to ensure they meet your gluten-free dietary requirements.
Were I in the Caribbean, or if it were summertime here in Canada, I’d put the sliced Star Fruit pieces in the sun to dry naturally. However, in the middle of winter, with the temperature hovering around -12 C, I used my oven to remove some moisture from them. Wash and slice the Star Fruit into 3/4 cm pieces, place on a sheet pan, and onto the middle rack of the oven at 170F for about 90 minutes.
Puree the peppers and garlic with the oil in your food processor or blender, pour that combo into a cold pan, and turn the heat to medium/low. Please vent your kitchen as cooking the peppers may cause you to choke from the fumes. Add the salt and cook for 5 minutes to flavor the oil with the garlic and pepper flavors. I used 3 peppers and 12 cloves of garlic. I gave you a bit of a range in the ingredient list so you can adjust the heat and garlic to your liking.
Add the Anchar Masala (see your local West Indian grocer or try Caribshopper online), mix well, and turn the heat down to low for another 4 minutes.
It’s now time to add the dehydrated (I explain why in the video) Star Fruit pieces to the pan, mix well to combine, and cook gently for 15-20 minutes. The goal is to allow the star Fruit pieces to absorb the flavors we created in the pot.
Once cool, place it in a glass container (you may use plastic); however, it will get scent-stained from the anchar. Store in a cool, dark space in your kitchen for 3 months or longer in the fridge.
Back to the way I say or pronounce Anchar. Whenever I use the words mentioned at the beginning of this post, I usually get an onslaught of hate comments about my “lack of knowledge” without considering how I may have learned from my surroundings and those who occupied that space during my most informative years.
Source:caribbeanpot.com
