- 3 green mango
- 6 small green chillies
- 3 tablespoons of ground turmeric
- 2 tablespoons of mustard seed
- 2 cloves of minced garlic
Peel the mangoes and grate them. Then squeeze out the juice, put on some paper towel and let it dry a bit in the sun for an hour.
Meanwhile put the mustard seeds in a mortar and crush them coarsely just to pop the seeds but not puree.
Cut the chillies into 2 or 3 depending on their size. Heat a pan with 4 tablespoon of oil, then add the mustard, turmeric, garlic and chilli and stir constantly for 3 minutes over medium heat. Then add the grated mango and salt and mix well to soak the mango into the spices for 2 minutes : it’s ready.
To keep the Mango Kutchia longer, put it in a sterilized jar while it’s still hot and cover it with oil before closing the jar, let it cool and keep it in the refrigerator.