With the abundance of green mangoes, comes all sorts of mango dishes. A few posts ago I gave you all mango chutney and mango chow. Today I will give you all another; Mango kuchela. Mango kuchela is another simple recipe of East Indian origin. It requires a little strength ( you'll see what I'm talking about) and some cooking. The star of the show this time is not the famous curry but amchar masala better known as black masala. The masala has a different taste to curry but it is just as exciting...Well at least for me!
Mango KuchelaJust like mango chutney, mango kuchela could be used to spice up just about any food. I like kuchela on ochro rice and pelau; in fact when I don't feel like eating pepper I use chutney or kuchela or amchar in my food. This mango kuchela lasts very long and even longer when refrigerated, just note: do not dip a dirty spoon into the kuchela because foreign bodies will be introduced and this will cause the spoiling. This precaution goes for chutney and even homemade pepper sauce; that's why we pour the contents onto a spoon instead of dipping it in.
So before the mango season finish, I picked some to make Kuchela. Here's mango kuchela: hot, sour and spicy.
MANGO KUCHELA
8 green mangoes peeled and grated
4 cloves garlic grated
3 tbsp. Amchar masala
Vegetable oil preferably coconut
Salt to taste
Pepper sauce to taste
Peel and grate the mangoes. Place handfuls in a cloth and ...
...squeeze (told you you need some strength!)
After squeezing all the grated pulp, add salt, masala and pepper and mix.
In an iron pot saute the garlic 
add the mango and mix thoroughly until the mango dries down further.This is one way of doing it. Another method would be to spread out the mango, after squeezing, to dry for about a day and then mixing in the other ingredients. Afterwards mustard oil is poured over the mixture. Anyhow it's done, it tastes just as delicious....but that is my opinion someone else may disagree.
See you until the next post. Bye!
