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!
Just 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.
8 green mangoes peeled and grated
4 cloves garlic grated
3 tbsp. Amchar masala
Vegetable oil preferably coconut
Exact measurements for some ingredients are not given because they are adjusted based on taste; let your taste buds be your guide e.g. in my case I may add more pepper.
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!