Ambakalyo is not a preserve it is a recipe for a Parsi Ripe Mango sauce quick and easy sauce recipe. Ambakalyo is a delightful, light and happy dish to be served in the heat of summer , the height of the Mango season in India. Ambakalyo is delicious; eaten with red/white rice or any bread — whether baked in an oven or cooked on a griddle including tortillas, chapattis, corn bread and pita . The bright orange colour of the finished dish of the Mango Ambakalyo only adds to its appeal. Ambakalyo, by itself, makes for a popular meal in a Parsi household and saves the mother from long hours in the grueling heat of the kitchen.
Ambakalyo also makes a scrumptious sauce for all roast meats and fowl — especially Roast Chicken and Pork; if you are so inclined to use it. The sweet and slightly tart-chili tang of the sauce goes a long way in enhancing the flavours of your dish. Visually too, the translucent orange colour , reminder of scenic sunsets, and the thick consistency of the sauce is tremendously appealing.
Mango is the traditionally accepted fruit to make an Ambakalyo and the name itself “Amba” meaning ‘Mango’ in Gujarati and ‘Kalyo’ meaning ‘Grated, Shredded, made into a Paste’ suggests that the dish is essentially made from Mangoes cooked to the consistency of a thick paste. In Filipino the word “Kalyo” still exists but the meaning has declined and is used to denote ‘a Shredder’.
If you are inclined to innovate, like I am, you may add oranges or other citrus fruit, or pineapple or green apple or passion fruit (yellow or purple) any tart fruit of your choice to the recipe at the stage where you introduce the sliced Mangoes into the melted Jaggery/sugar mixture.
Replacing Mangoes, altogether, with another tart and fleshy fruit or a combination of fruits would give you a Orangekalyo, Citrouskalyo, Pineapplekalyo, or green-applekalyo or passion-fruitkalyo or Kalyo of your choice. The entire Recipe will remain the same except that the Mango will be added onto or replaced by another fruit. This would make an equally delicious sauce and a seasonal sauce, at that!
6 Ripe Mangoes (Alfonso or Pairi preferred; but you may use your favourite);
250 Gms (½ lb) pearl onions (can replace with small red onions or diced regular onions. The taste with each will differ but all taste good);
250 Gms Jaggery as per original recipe; (or Sugar, if you prefer. In which case take 200 Gms of sugar);
1 inch piece of cinnamon;
Juice of 1 lemon;
1 tsp chili powder;
A pinch of Turmeric powder;
1 clove Garlic;
¾ inch piece of Ginger.
Peel and slice the Mangoes (you may also use the seed),
Slice the Ginger and Garlic,
If using large onions, quarter them,
Fry the onions lightly and place aside,
If using small onions fry them whole,
Now, boil the jaggery/sugar in 2 spoons of water,
Add chili powder, Turmeric Powder, Ginger, Garlic, Cloves and Cinnamon.
Boil till all the jaggery/sugar has melted,
Then, add the mangoes and onions and cook boil for 5 minutes,
Simmer for another 20 minutes or until mango and seed orange and translucent.
Your Ambakalyo is ready to eat.
SERVE: Hot or cold with chapattis, preferably made of rice flour.