Vegetarian
Updated 22 Aug, 2022

Ambakalyo (Parsi Style Mango Chutney/ Relish)

Name: Ambakalyo (Parsi Style Mango Chutney/ Relish)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 200 gm Mango (semi ripe (any variety will do, though not very juicy ones are preferred.)); 100 gm Jagerry (powder or crumbled); 1/2 cup pearl onions or shallots (sambar onions); 1/2 tsp Salt; 3 cloves (whole); 1 Cardamom (whole); 1 bay leaf; 1/2 inch cinnamon; 4-6 black peppercorns (whole); Sugar (if required); 1/2 cup Water

Parinaaz Marolia

Ambakalyo (Parsi Style Mango Chutney/ Relish) - Plattershare - Recipes, food stories and food lovers

Indian

About Ambakalyo (Parsi Style Mango Chutney/ Relish)

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.

4.80 from 5 votes

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Recipe Time & More

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Served AsBrunch Dinner Lunch

Recipe TasteTangy

Calories - 53 kcal

Servings - 10

Ingredients

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

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!

Recipe Notes

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

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4.80 from 5 votes

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5 Comments

Rajeswari Annamalai

April 4, 2018 / 12:00 am Log in to Reply

We make similar recipe called mango pachadi with some variations. Yummy recipe!
Kirti Misra

April 2, 2018 / 12:00 am Log in to Reply

We make a similar recipe called chundo, This was the must-have delicacy in the summer season for us.
PREM AGARWAL

September 3, 2017 / 9:48 pm Log in to Reply

Yum! This recipe is a must-try.
Pradeep Kiran

April 2, 2017 / 8:48 am Log in to Reply

What a delicious recipe! Thanks for posting.
Ketika Ketu

July 19, 2015 / 5:31 pm Log in to Reply

This looks fantastic! Appreciate the share.