MANGO KUCHELA🇹🇹 - hot, spicy and tasty
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- Опубликовано: 3 окт 2022
- #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)
_______________________________________________________
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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Хобби
The original way we learn from our grandparents is to fry the pepper first in order to burn out the moister.
Then you add your garlic. Also you must add mustard oil for preservation sake. No fridgeration is required. Stays outside for up to approx 2 years.
I grew up eating this out of the jar by it's self but I can not have my curry if I don't have my kuchela with it it's a must for me 🇹🇹 thank you for the video
You need to grate the mango because the skin is too hard,YOU did a good job making the kuchela❤
Wow beautiful sharing dam delicious,, amazing fantastic recipe innovative cooking we have enjoyed watching u r recipe 🤝🏻,,,,
I love this with egg foo young. It's perfect on any kind of vegetable omelette.
2nd like 👍
Yummy!! Very Original!!
thank you
💕💕💕💕
lovely recipe
Thanks Chris!😀 Did you know that you were the very 1st person / channel I ever subscribed to😊. All the best to you and keep up the great work...
From a fellow Trini Canadian🙂🇹🇹🇨🇦
@@TriniCanCook much luv and thanks and all the best representing our wonderful culinary culture.
Thanks to GOD that you came back to channel so glad to see you again ❤❤❤❤❤❤🌺🌺🌺🌺🌺
😊
@@TriniCanCook ❤️❤️❤️❤️🌺🌺🌺🌺
Did I hear correctly that it lasts for 1 month in the fridge? Great recipe
Just found your channel and tried this today, looks awesome
and taste delicious.😋 Will definitely be trying more of
your recipes. TFS
Thank you dear for supporting my channel, I appreciate it🙂
I thought u use mustard oil
You can. Some don’t like the taste of mustard oil so this is a different method
Can I use pommcetye?
I know I spell that word wrong
I don’t see why not
@@ashwinimaharaj562 pommecythere, weird spelling, not sure if it French or not
No chadow beni
Try it before you knock it. It’s a tried and true recipe. Tastes great
Too long.
I agree, too much unnecessary silly questions the person asking. Like they can see and understand?
Wow beautiful sharing dam delicious,, amazing fantastic recipe innovative cooking we have enjoyed watching u r recipe 🤝🏻
thanks dear..will visit you soon