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 rotli (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.
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Yield / Serves
200 grams mangoes, semi ripe (any variety will do, though not very juicy ones are preferred.)
100 grams jaggery, powder or crumbled
1/2 cup pearl onions or shallots (sambar onions)
1/2 teaspoon salt
3 cloves, whole
1 green cardamom, whole
1 bay leaf
1/2 inch piece 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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