tag:blogger.com,1999:blog-2019364330275165959.post-78674043706316405972007-05-28T12:04:00.000-04:002007-05-28T12:04:00.000-04:002007-05-28T12:04:00.000-04:00Cynthia, I went to Annapoorna and chatted up the owner there. He directed me to "pickle" (achar) masala, and he had mustard oil and green mangoes as well! I've made up a batch of kuchela and am letting it sit and cure for a week. This coming weekend, I plan to try the doubles. Your kuchela recipe is almost exactly the same as the one I used from Sweet Hands, except in that recipe, you cook the chilis, garlic, salt, and masala in oil, then add it to the uncooked mango shreds, then stir in mustard oil, and let sit for at least 5 days (and up to 3 months). I wonder if I should have cooked the mango through, as you said here. I forgot about that part when I was making it. Well, hopefully the "curing" will basically cook the mango. Thanks again for the wonderful tips and look for the upcoming doubles post! My mouth is watering just thinking about them.Lisahttp://www.blogger.com/profile/01970997615781244805noreply@blogger.com