MANGO KUCHELA🇹🇹 - hot, spicy and tasty

#trinicancook #kuchela #mangokuchela #trinimangokuchela #howtomakemangokuchela #kutchela #mangokutchela #kuchelatrinistyle

INGREDIENTS:-
** 3 MANGOES (we used Julie Mangoes only because we could not get Long Mango here in Canada BUT if you have Long mango or Mango Vert please use that one). Grate Mangoes with skin on, using GRATER WITH BIG HOLES. Squeeze dry and set aside.

** 1 large CAST-IRON POT

** 2 potspoons VEGETABLE OIL when cooking garlic at beginning, AS WELL AS 1/2 cup Oil for the end. We do not use mustard oil just because we prefer the neutral taste of vegetable oil. However to note, using mustard oil will make your Kuchela last longer.

** 1 and 1/2 HEAD fresh GARLIC (peel skins off and grate on fine-hole grater)

** 3 to 6 SCOTCH BONNET PEPPERS (according to your hotness liking!!)- grate using gloves OR chop in food processor.

** 3/4 cup black 'Chief-Brand AMCHAR MASSALA' (OR add enough massala to give a dark or black colour)

** SALT to taste (we used about 2 to 3 tablespoons for the 3 mangoes)
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Place in glass bottle.
Leave out for 1 to 2 days and after refrigerate for few months.
use plastic or wooden spoon or fork when talking kuchela out of bottle.

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