Amchar Masala
Trinidadian Spice Blend
Not to be confused with Indian Amchur/Mango powder
This highly aromatic Trinidadian spice blends were toasted before grinding, resulting a dark roasted and more aromatic blend. Used particularly to make Caribbean style Green
Mango Anchar Pickle and also to spice up dishes in Trinidadian / Caribbean Cuisine.
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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Amchar Masala
Amchar Masala
Trinidadian Spice Blend
Not to be confused with Indian Amchur/Mango powder
This highly aromatic Trinidadian spice blends were toasted before grinding, resulting a dark roasted and more aromatic blend. Used particularly to make Caribbean style Green
Mango Anchar Pickle and also to spice up dishes in Trinidadian / Caribbean Cuisine.
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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$2.10Product Information
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Description
Trinidadian Spice Blend
Not to be confused with Indian Amchur/Mango powder
This highly aromatic Trinidadian spice blends were toasted before grinding, resulting a dark roasted and more aromatic blend. Used particularly to make Caribbean style Green
Mango Anchar Pickle and also to spice up dishes in Trinidadian / Caribbean Cuisine.
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.
