Mango Kutcha Recipe - Mauritian Side Dish

Mango Kutcha is made with raw mango. In fact, raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient amount of niacin. 

Mango is used as food in all stages of its development. With raw mangoes, you can make pickles. chutney, salad and when it is half ripe, you can eat it with salt and chilli crushed. Finally when it is ripe, you can make Mango Lassi, Mango Juice, and many more.

Raw Mango Kutcha Recipe

This Mauritian Mango Kutcha is very tasty. It is very easy to prepare in less time and is appreciated by everyone. It is normally served along with rice or Indian breads such as pharatas, naans, and puri.

• Serves: 8 persons
• Prep Time: 15 minutes
• Total Time: 20 minutes

Ingredients

•  2 lbs green Mangoes
•  1 teaspoon Turmeric powder
•  1 cup Oil
•  2 green Chillies
•  3 cloves crushed Garlic
•  1 teaspoon powdered Mustard
•  Salt to taste

Instructions

1. Wash and peel the mangoes.
2. Cut the flesh away from the pits.
3. Grate the mangoes or crush them in a mortar.
4. Heat oil and take it away from the oven.
5. Add turmeric and crushed garlic.
6. Then, add the grated mangoes.
7. Mix in the mustard and salt.
8. Decorate the Kutcha with sliced green chillies on the top.
9. Put in a jar and top with olive oil. 

It can be refrigerated to keep for several days.