Ambakalyo (Parsi Style Mango Chutney/ Relish)
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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.
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Recipe Time & More
Ingredients
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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!
Recipe Notes
Traditionally the Ambakalyo is made with big slices of mango cheeks, I just prefer mine to be grated.
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Recipe Nutrition
Calories: 53kcal (3%) | Carbohydrates: 13g (4%) | Protein: 0.3g (1%) | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Sodium: 118mg (5%) | Potassium: 55mg (2%) | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 218IU (4%) | Vitamin C: 8mg (10%) | Calcium: 10mg (1%) | Iron: 0.2mg (1%)
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.