Divali in Trinidad and Tobago is more than a celebration of light — it’s a celebration of flavour. The air fills with the scent of parsad, spices, and something unmistakably earthy… curried chataigne, bubbling away in kitchens across the country.
And while flowers may brighten the décor, it’s our local produce that truly lights up the table — from the nutty richness of chataigne(breadnut) to the tangy kick of pommecythere(Golden apple) and chalta (elephant apple) anchar. Even the humble West Indian plum joins the lineup, sweetening the season with its golden ripeness.
🌰 Chataigne(Breadnut): A Festival Favourite
If there’s one dish that deserves the spotlight this Divali, it’s curried chataigne.
Traditionally served at East Indian weddings, religious rituals, and Divali feasts, this cousin of the breadfruit transforms into something magical once it meets turmeric, geera, and a generous hand of pepper.
Inside each spiny fruit/Vegetable(?) are soft, nutty seeds — time-consuming to prepare, yes, but ask any aunty and she’ll tell you: “Good things take time… especially for Divali.”
🍛 Did You Know?
Chataigne is packed with protein and iron — perfect for the vegetarian menus often served during Divali. It’s also delicious paired with roti or rice and dhal.
🥭 Pommecythere: The Tangy Companion
Pronounced (Pomme -see- tay). Known for its crisp bite and tart flavour, pommecythere (golden apple) makes its way to the Divali table as a pickle or anchar — a zesty sidekick to the rich, curried dishes.
But that’s not all! It’s also the star of a hot, savoury chutney often served alongside saheena, pholourie, and biganee — all-time favourites during the Divali season. A blend of green pommecythere, garlic,pepper, salt, a squeeze of lime and plenty of chadon beni (bandhania) — that unmistakable local herb that brings the freshness and fire together beautifully and turns this fruit into something that wakes up your taste buds faster than a tassa drumbeat!
And for those who like it bold and simple — a pommecythere chow hits the spot: tangy, peppery, and irresistibly moreish.
🌿 Garden Tip:
If you have a pommecythere tree, prune lightly after fruiting to encourage strong regrowth for next season’s harvest.
If your pommecythere tree is heavy with fruit, pick them green for chutney or chow — the tangier, the better.
🌶️ Traditional Trini Pommecythere Chutney with Chadon Beni
There’s something about this chutney that says “yes, the Divali table is ready.” It’s spicy, tangy, and bursting with fresh garden flavour. Whether you’re serving it alongside saheena, pholourie, or biganee — or sneaking spoonfuls straight from the jar (no judgement here) — this one’s a keeper.
🥭 You’ll Need:
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6–8 green pommecythere (peeled and grated or finely chopped)
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5–6 large chadon beni (bandhania) leaves, chopped
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2–3 cloves garlic, crushed
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1–2 hot peppers (scotch bonnet or local variety, to taste)
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Juice of 1–2 limes
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Salt to taste
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(Optional) a sprinkle of roasted geera powder for extra depth
🥣 How to Make It:
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Prep the fruit:
Peel your pommecythere and grate or finely chop the flesh. The goal: juicy, tangy bits that’ll soak up all the seasonings. -
Blend the bold:
In a mortar and pestle (or small blender), mash together the chadon beni, garlic, and hot pepper until it forms a fragrant paste. -
Mix it up:
Combine the pommecythere with the paste, squeeze in your lime juice, and add salt to taste. Mix thoroughly — you’re aiming for that perfect harmony of heat, tang, and green herb goodness. -
Rest and enjoy:
Let it sit for at least 30 minutes before serving — that’s when the magic happens. Serve with saheena, pholourie, biganee, or even spooned over rice and dhal.
🌿 Grey-Haired Gardener Tip:
Chadon beni grows beautifully in partial shade and moist soil — once you have it, you’ll never run out. Keep a small patch near the kitchen so you can snip fresh leaves whenever the craving strikes.
🍋 Chalta (Elephant Apple): The Bold and the Sour
Locally called chalta, this wild, acidic fruit (Dillenia indica) is often simmered into spicy anchar during the season. Its intense tartness pairs beautifully with the rich vegetarian spreads that mark the Divali menu.
💡 Fun Fact:
Chalta isn’t just culinary gold — it’s also used in Ayurvedic traditions for its digestive and anti-inflammatory properties. Nature, it seems, knows how to balance a feast!
🍑 West Indian Plum: The Sweet Note
While not always part of Divali menus, the West Indian plum (which ripens golden yellow, unlike its red cousin, the Governor Plum) adds a seasonal sweetness to the mix. It’s the kind of fruit that finds its way into home preserves, jams, or simply enjoyed fresh after a hearty meal.
🌞 In Season:
Right around this time — just in time for Divali — these small plums start turning yellow, reminding us that the garden always has something new to offer.
✨ From Garden to Celebration
This Divali, as deyas glow and kitchens come alive, take a moment to appreciate the connection between our gardens, our markets, and our traditions. Each fruit and nut tells a story — of soil, sunshine, and generations who knew how to turn humble harvests into festive feasts.
So whether you’re lighting deyas, making anchar, or simply admiring your backyard bounty, may your home be filled with flavour, light, and a little happy garden dance of your own. 🌿💃
The Grey-Haired Gardener
Grey hair, green thumb, garden savvy
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