Скачать с ютуб Easy Mango Kuchla / Grated Mango Pickle (Fiji Indian Style) в хорошем качестве

Easy Mango Kuchla / Grated Mango Pickle (Fiji Indian Style)

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.