Ambakalyo (Parsi Style Mango Chutney/ Relish)
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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.
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Ingredients
- 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
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Instructions
- 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!
Notes
Traditionally the Ambakalyo is made with big slices of mango cheeks, I just prefer mine to be grated.
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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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.