Difference between revisions of "Mango Kuchela"
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* [[salt]] to taste | * [[salt]] to taste | ||
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# Squeeze the grated mangoes to get rid of excess liquid, then spread out on a flat surface and dry for 1 day or leave in oven on low heat for a few hours. | # Squeeze the grated mangoes to get rid of excess liquid, then spread out on a flat surface and dry for 1 day or leave in oven on low heat for a few hours. | ||
# Mince [[garlic]] and [[peppers]] together, then combine grated [[mango]], [[garlic]], [[pepper]], anchar [[masala]] and [[salt]]. | # Mince [[garlic]] and [[peppers]] together, then combine grated [[mango]], [[garlic]], [[pepper]], anchar [[masala]] and [[salt]]. | ||
Latest revision as of 14:13, 15 July 2012
Ingredients
- 12 green mangoes, peeled and grated
- 3 heads (cloves) garlic
- 5 – 6 hot peppers (Congo)
- 7 tbsp anchar masala (100 grams)
- 1 – 1½ cups mustard oil
- salt to taste
Procedures
- Squeeze the grated mangoes to get rid of excess liquid, then spread out on a flat surface and dry for 1 day or leave in oven on low heat for a few hours.
- Mince garlic and peppers together, then combine grated mango, garlic, pepper, anchar masala and salt.
- Finally blend in mustard oil and spoon into sterilised bottles.
