Ambakalyo (Parsi Style Mango Chutney/ Relish)

4.50 from 4 votes

Ambakalyo, made up of two words amba (meaning mango) and murumbo (meaning relish) is a forgotten Parsi relish or chutney.
It is sweet, sour and delicious, whether had by the spoonful, slathered over a warm roti (chapatti), had along with Parsi style kathorr (lentils) or over simple dal and rice this lightly fragrant chutney or relish only requires half an afternoon and a handful of ingredients to create.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Served AsBrunch, Dinner, Lunch
Recipe Taste Tangy
Servings 10


  • 200 gm mangoes semi ripe (any variety will do, though not very juicy ones are preferred.)
  • 100 gm jaggery powder or crumbled
  • 1/2 cup pearl onions or shallots sambar onions
  • 1/2 tsp Salt
  • 3 cloves whole
  • 1 green cardamom whole
  • 1 bay leaf
  • 1/2 inch cinnamon
  • 4-6 black peppercorns whole
  • Sugar if required
  • 1/2 cup water


  • Grate or cut the mangoes into bite sized pieces and keep aside.
  • Start by melting the jaggery along with the water in a heavy bottomed vessel, once all the jaggery has melted add in the grated mangoes along with all the whole spices and pearl onions.
  • Allow the mangoes to cook through and soften, stirring occasionally over a low flame.
  • Once the mixture gets sticky and coagulates (forming a jam like consistency) , taste for salt and sugar and add in accordingly.
  • Turn off the flame and allow to cool completely before transferring into an airtight container.
  • Refrigerate and consume withing two weeks. Enjoy!


Traditionally the Ambakalyo is made with big slices of mango cheeks, I just prefer mine to be grated.

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4.50 from 4 votes

Recipe Nutrition

Calories: 53 kcal | Carbohydrates: 13 g | Protein: 0.3 g | Fat: 0.1 g | Saturated Fat: 0.03 g | Polyunsaturated Fat: 0.02 g | Monounsaturated Fat: 0.03 g | Sodium: 118 mg | Potassium: 55 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 218 IU | Vitamin C: 8 mg | Calcium: 10 mg | Iron: 0.2 mg

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