Trinidadian Pickling Masala
Originally Trinidadian, this selected spice blends are toasted before grinding, resulting a dark roasted color and more aromatic aroma. Mostly used for pickling green mangoes, tamarind or golden apples. Also can be sprinkled toward the end of when cooking meats and seafood for extra flavor.
Kuchela is one of those spicy condiments traditionally made with green mangoes and ‘Amchar Masala’.
Coriander, Cumin, Black Pepper, Fennel, Mustard Seed, Fenugreek Seed.
Boil 5 pcs peeled and sliced green mango until tender, drain, add salt (to taste), 1tsp sugar and mix in 1tbsp ‘amchar masala’, set aside. Heat 1tsp oil, add 4 cloves of minced garlic and 2 cut up habanero hot pepper, add boiled mangoes, mix, (add more salt if needed) add water to cover, simmer, cook until it become a paste & ready to serve.
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