[CH] REC: Trinidadian Mango Kuchela
ChileBuzz (chilebuzz@earthlink.net)
Tue, 6 Sep 2005 18:42:30 -0400
Trinidadian Mango Kuchela
from "On The Side," by Jessica B. Harris (page 159)
1 had my first taste of kuchela over 25 years ago in a friend's home
in Trinidad. It was love at first bite. I remember carefully carrying
home a precious cargo of two jars prepared by her Granny, which I
husbanded for years until prudence dictated that they be finished or
discarded. It took me more than a decade to find the condiment again,
but I did in a supermarket in Barbados, where Trinidad's culinary
influence is evident on the spice shelves. After reading the
ingredient list and remembering the taste of Granny's, I began to
experiment and came up with this one. It's not Granny's, but it will
more than do. Try it with curried dishes, or as a condiment with
roasted meats. Please note that kuchela can only be prepared from
green mangoes; it cannot be made from ripe ones.
2 cups grated green mango flesh (about three medium mangoes, peeled)
5 cloves garlic, minced
1 habanero chilli, seeded and minced, or to taste
2 teaspoons garam masala (see Note)
2 tablespoons mustard oil (see Note)
4 tablespoons vegetable oil (approximately)
Preheat the oven to 250 degrees. Wrap the mango flesh in a piece of
cheesecloth and squeeze as much liquid from it as possible. Discard
the liquid or save it for another use. Spread the mango pulp on a
baking sheet and bake it in the oven for about 2 hours, or until it
is completely dried. Combine the mango pulp, garlic, habanero, garam
masala, and mustard oil in a bowl and mix well. Add only enough
vegetable oil to make a thick sauce. Pour into sterilized jars, close
the tops, and store in the refrigerator.The kuchela will keep in the
refrigerator for 2 weeks, or it can be processed for longer
preservation.
Makes about 2 cups
NOTE: See Mail Order Sources, page 199.