Ambakalyo: Authentic Parsi Mango Chutney Recipe
1 hour 15 minutes
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About Ambakalyo: Authentic Parsi Mango Chutney Recipe
Discover the delightful Ambakalyo, a sweet and tangy Parsi mango chutney (also known as relish) that's surprisingly easy to make. This forgotten gem combines the sweetness of mangoes with warming spices for a flavor profile that's both unique and unforgettable.Traditionally called 'amba murumbo,' this recipe uses readily available ingredients and is perfect as a condiment with rotis, dal, rice, or even enjoyed straight from the spoon! Get ready for a burst of deliciousness in every bite.Learn how to make this authentic Parsi recipe, passed down through generations, in just a short afternoon. It's a flavor adventure waiting to happen!
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
Mangoes
- 200 gm Mangoes semi-ripe mangoes (any variety, but not overly juicy ones are preferred). use about 1-2 medium mangoes.
Sweetener & Spices
- 100 gm Jaggery powdered or crumbled jaggery. you can substitute with brown sugar, adjusting to taste.
- 1/2 tsp Salt
- 3 Cloves whole cloves.
- 1 Cardamom Pod whole green cardamom pod.
- 1 Bay Leaf
- 1/2 inch Cinnamon Stick
- 4-6 Peppercorns whole black peppercorns., black
- 1/4 tsp Sugar optional, to adjust sweetness. add only if needed after tasting.
Aromatics & Liquid
- 1/2 cup Pearl Onions small, sambar onions. you can also use finely chopped shallots.
- 1/2 cup Water
Instructions
Prepare the Mangoes
- Grate or finely chop the mangoes into bite-sized pieces. Set aside.
Combine and Cook
- In a heavy-bottomed saucepan, melt the jaggery with water over low heat. Once melted, stir in the grated mangoes, pearl onions, and all the whole spices.
Simmer and Thicken
- Reduce the heat to low, and allow the mixture to simmer gently, stirring occasionally. The mangoes will soften and the chutney will begin to thicken. This process may take 20-30 minutes, depending on your stove and the type of mangoes used.
Adjust Seasoning and Finish
- Once the chutney reaches a jam-like consistency, taste and adjust the seasoning by adding salt and sugar as needed. Stir well to combine.
Cool and Store
- Remove from heat and let the Ambakalyo cool completely before transferring it into an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld. This will keep for up to 2 weeks in the refrigerator.
- Enjoy!
Recipe Notes
Expert Tips for the Best Ambakalyo
- For a smoother chutney, you can blend the cooked mixture briefly using an immersion blender before transferring to an airtight container.
- Adjust the amount of jaggery or sugar according to the sweetness of your mangoes. Taste and adjust as you go.
- If you don't have pearl onions, you can use finely chopped shallots or even omit them altogether.
- Experiment with different spice combinations! Adding a pinch of chili powder or a few finely chopped chilies can add a nice kick.
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Recipe Nutrition
Calories: 53kcalCarbohydrates: 13gProtein: 0.3gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gSodium: 118mgPotassium: 55mgFiber: 1gSugar: 12gVitamin A: 218IUVitamin C: 8mgCalcium: 10mgIron: 0.2mg
Parinaaz Marolia
Articles: 58
5 Comments
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We make similar recipe called mango pachadi with some variations. Yummy recipe!
We make a similar recipe called chundo, This was the must-have delicacy in the summer season for us.
Yum! This recipe is a must-try.
What a delicious recipe! Thanks for posting.
This looks fantastic! Appreciate the share.