Easy Mango Kuchla / Grated Mango Pickle (Fiji Indian Style)
Ingredients:
• 6 Mangoes Grated (Green Mangoes Or Semi Ripe Mangoes)
• 1/4 Cup Oil ( Or Mustard Oil Or Any Oil Of Your Choice)
• 2 Tbsp Sugar (Optional)
• 1 Tsp Mustard Seeds
• Pinch Of Hing (asafoetida)
• 1 Tsp Turmeric
• 1 Tsp Salt
• 2 Tbsp Ready Pickle Mix
Utensils:
• Grater With Big Holes
• Strainer / Colander
• Dish
Method:
1) Take your grated mango, add salt and turmeric and mix it well.
2) Take your strainer with a dish, tip the grated mangoes into the strainer, use the back of a spoon and press it down to squeeze out as much juice as possible.
3) Put it aside and let it sit for 4 - 6 hours or overnight to drain.
4) Now take the drained mangoes, put it on a plate, spread it evenly and put it in the sun to dry for 2hours giving it a mix every now and then.
5) After 2 hours, bring the plate inside, put it in a big dish, add pickle mix , give it a quick mix and put it aside.
6) Take a non - stick frypan, put it on low heat, add oil and heat it. When the oil gets hot, add mustard seeds and asafoetida (Hing) , give it a quick mix and cook it for 30 seconds.
7) After 30 seconds, add sugar and cook it for 2 minutes or until the sugar crystals have melted stirring it continuously.
8) Turn the heat off , add it to the grated mango and mix it well to combine.
9) Put it in a sealed container and enjoy.
Tip:
• You can keep the kuchla at room temperature and use it within 2 weeks depending on the weather or in the fridge for a longer period of time. I keep mine in the fridge for months.
• If you do not want to melt the sugar in the oil, you can always add it to the grated mango when adding the pickle mix.
• Store the unused pickle mix in the fridge to retain its freshness.
