Thursday, 4 May 2017

Ambakalyo (Parsi style Mango chutney/ relish)

Ambakalyo (Parsi style mango relish/ chutney)
A silent resolution of mine for this year has been to include more Parsi recipes here on ADOT! and if the statistics are anything to go by they are also the most loved by the readers of this blog.

Now Parsi cuisine though very well known amogst folks here in India is known for about a handful of dishes like Dhansakh, Patra ni Machchi, Sali Boti and Akoori. However if you ever sheaff through meticulously handwritten recipes of our grandmothers, you would realise that the part of our cuisine which is known amongst the gentry is just the tip of the ice-berg and a whole plethora of forgotten/ heirloom recipes wait to be re-discovered.

Once such recipe known as Ambakalyo, made up of two words amba (meaning mango) and murumbo (meaning relish) is what I found in my granny's fully half tattered sepia paged book of recipes.(written in Gujarati, so doubly difficult to decipher). Purely 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.

Read on for the recipe,

You will need:

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


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


  1. Hi Pari,

    What a lovely recipe, so full of flavor and beautifully presented. This looks absolutely yummlicious. I love the photos too – they are so beautiful! Will surely going to give it a try very soon.

    1. Thank you for stopping by Deepa 😊, do send me a pic if you make some, enjoy 😊😊

  2. Love the pictures, and a wonderful write-up as well. You have got a fantastic blog here!

    1. Thank you for stopping by Arun and your kind words 😊


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