Mango Kutcha

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This  is a fruity, spicy, slightly hot speciality from Mauritius. Delicious!

Mmmhhh!! Just thinking about it, brings water in the mouth.

Goes well with fresh Homemade Baguette with butter and rice too.


It is easy and quick to prepare. As a snack, parties or buffet.

Kept in the fridge it will last over a week. I can’t really tell, because ours is always gone before the is over.


The mango should be green or half ripe.

5 from 1 vote
Mango Kutcha
Gericht: Fingerfood, Snack
Länder & Regionen: Mauritius
  • 2 green mangoes
  • 1 small onion
  • 2 green chilies
  • 1 tsp black mustard seeds
  • 3 tsp garlic-ginger paste
  • 50 ml cooking oil
  • 1 tsp turmeric (curcuma)
  • 30 ml rice vinegar
  • salt
  1. Peel and grate mangoes, salt and leave for around 10 minutes. Squeeze out mango juice.

  2. Cut onions and chilies in thin slices. Crush mustard seeds (not to fine) and stir turmeric in rice vinegar.

  3. Heat oil in a pan and stir in onions, garlic-ginger paste, chili and mustard seeds till brown. Deglaze with turmeric-vinegar mixture, add mango and stir well. Add salt to taste.

  4. Leave to cool. Fill in a jar and store in fridge.



Maggi & Family

2 replies

Trackbacks & Pingbacks

  1. […] The mustard seeds in Mauritius are dark brown and much smaller than the ones we know here in Germany. We got these from the Asian shop. They are called brown mustard seeds. We also use these mustard seeds for the Mango Kutcha. […]

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