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Mango Kucheela (Kuchela)
A specialty of Trindad made
from air-dried green mango, hot chile peppers, vinegar, salt, spices and
brown sugar. The condiment is a very hot, salty, sweet mixture which is
served with everything from curries to a traditional pelau (pigeon peas
cooked with meat and coconut milk).
Serves: 4
I N G R E D I E N T S
12 green mangoes
1 head garlic (peeled cloves)
5-6 hot peppers (congo) or scotch bonnet
1 pkt. Anchar masala (amchar masala see recipe)
1-1½ c mustard oil
2 tsp. light brown sugar
salt to taste
I
N S T R U C T I O N S
Peel and grate mangoes
Squeeze some liquid from mangoes
Spread out on a flat surface and dry for 1 day or leave in an oven on low
heat for a few hours
Mince garlic and peppers together
Combine grated mango, garlic, pepper, sugar, anchar massala and salt
Blend in mustard oil and place in a clear jar with a tight fitting lid. |
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The following
recipe is from "Curries to Kebabs: Recipes from the Indian Spice Trail." by
Madhur Jaffrey, Crown Publishing.
Amchar Masala: A Trinidadian
mixture using many of the spices used in Indian pickling. Here they are
roasted first, acquiring a dark color and an intense flavor. This mixture is
often sprinkled in toward the end of the cooking period.
Makes about 8 Tablespoons
4 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
2 teaspoons whole black peppercorns
1 teaspoon whole fennel seeds
1 teaspoon whole brown mustard seeds
1 teaspoon whole fenugreek seeds
Put all the spices in a small, cast-iron frying pan and set over medium
heat. Stir and roast for 1 to 2 minutes, or until the spices turn a shade
darker. Remove from the pan, allow to cool, and then grind as a finely as
possible in a clean coffee or spice grinder. Empty into an airtight jar and
store in a dark cupboard.
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