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Preparation info

  • Makes

    5 Cups

    • Difficulty


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This condiment of spiced green mango can be eaten with roti, or any stew dish. It is my brother’s favorite, and whenever anyone visits from Trinidad they are obliged to bring back a few jars of homemade kuchela for him, although it is readily available in West Indian markets. Matouk’s is a good brand.


  • 5 small green mangoes, peeled
  • 1 head garlic, peeled
  • 2 or 3 Scotch bonnet peppers or other hot red chili peppers
  • ¼ cup canola oil
  • cup achar masala
  • ½ teaspoon coarse salt
  • ½ cup mustard oil


  1. Grate the mangoes through the large holes of a grater. Squeeze the juice from mango pulp using your hands, or by placing the pulp in a strainer and pressing on it with the back of a spoon until all the juice is released. Discard the juice. Place mango pulp in a bowl.
  2. Place the garlic and chili peppers in a food processor and grind to the consistency of wet sand.
  3. Heat the canola oil in a large, deep skillet. Add the ground garlic and chili peppers and fry for 1 minute. Add the achar masala and salt and mix well. Add to the mango pulp and mix well. Stir in the mustard oil.
  4. Place in a glass jar and seal tightly. Allow to sit unrefrigerated for at least 5 days and up to 3 months.