How to make Mango Kuchela

Published on December 1st 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up shot of Mango Kuchela in a bowl and Mango Kuchela in a jar

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.

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Time & Serves

Prep Time
45 mins
Cook Time
15 mins
Total Time
60 mins
Serves
30

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!

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
Mango Kuchela, Trinidad Mango Kuchela, Trini Mango Kuchela, Green Mango Salsa, Caribbean Condiments, kuchela trinidad, kuchela recipe, mango kuchela trinidad style, how to make mango kuchela trinidad style

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart