Name: How to make Mango Kuchela
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 30
Cuisine: Caribbean
Ingredients: 3 Large Green Mangos (6 medium); 2 Large Seasoning Peppers - Seeded and Minced; 6 Cloves Garlic Minced; 6 Large Leaves Chadon Beni Minced; 2 Tablespoons of Amchar or Garam (hot) Masala Powder; 1/2 Teaspoon of Mustard Seeds; 1/2 Teaspoon of Cumin Seeds; 125 ml Coconut Oil; 1-2 Teaspoons of Salt; Optional - 1-2 Scotch Bonnet Peppers Minced with or without seeds

Close up shot of Mango Kuchela in a bowl and Mango Kuchela in a jar

Aerial view of Mango Kuchela in a bowl in blue background

Mango Kuchela is a savory, spicy and tangy condiment with Indo Caribbean roots. Although the Caribbean is known for its deliciously sweet mangos ripe from the tree, it also uses them in their green state and makes them savory. Mango Kuchela is indeed one of the best ways to transform a green mango into a salty treat. Taking a shredded green mango and marinating it in a mixture of Indian spices makes this fantastic flavor combination put a little kick into your next meal. The next time you're having some curry or grabbing some roadside food, be nice and ask for a dab of spice with some Mango Kuchela.

Equipment Needed

Baking Sheet

Dutch Oven

Glass Storage Container

Grater

Oven

Author: Rachael Ottier Hart

Prep Time

45 mins

Cook Time

15 mins

Total Time

60 mins

Serves

Ingredients

3 Large Green Mangos (6 medium)
2 Large Seasoning Peppers - Seeded and Minced
6 Cloves Garlic Minced
6 Large Leaves Chadon Beni Minced
2 Tablespoons of Amchar or Garam (hot) Masala Powder
1/2 Teaspoon of Mustard Seeds
1/2 Teaspoon of Cumin Seeds
125 ml Coconut Oil
1-2 Teaspoons of Salt
Optional - 1-2 Scotch Bonnet Peppers Minced with or without seeds

Instructions

Wash, peel and using the larger holes of a grater, grate the mango meat avoiding the seed.

Now you will strain the liquid from the shredded mango using a cheesecloth or a clean kitchen towel to wrap and squeeze the juice into a bowl.

The liquid can now be sweetened, chilled, and enjoyed as Mango Juice. Waste not!

Remove the mango shreds from the cheesecloth and spread them evenly on a baking sheet.

Place the baking sheets either under direct sunlight or in the oven on low heat for tossing periodically until most if not all the shreds are dry. Timing for this will vary depending on the method you choose; be sure to check on the shreds throughout the drying process.

Once the shreds are dry, place in a bowl and season with Masala powder and 1 teaspoon of salt and set aside.

Using a heavy deep pot (Cast Iron or Dutch Oven) warm the oil on medium to low heat for 3-5 minutes.

Now take Mustard and Cumin seeds and place them in the oil for 2-3 minutes. Remove using a spoon and discard them before they burn; this will season the oil.

Add the minced Garlic, Seasoning Peppers, and Chadon Beni and sauté using a wooden spoon for 3-5 minutes into the pot.

Take the seasoned mango shreds and add them to the pot and sauté for 10-15 minutes stirring to incorporate all the ingredients together.

Remove from the heat and allow it to cool for 25-20 minutes.

The final product should be thoroughly seasoned with a noticeable amount of oil throughout. This oil will help preserve the mango and contain all the aromatics of the condiment.

Place in a sealable jar and keep in a cool place - the mixture should last 4-6 months if you don't eat it all before then. Always use a clean spoon!