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Course Relish & Pickles
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Parinaz Marolia


  • 200 gram semi ripe mangoes (any variety but with less juice)
  • 100 gram jaggery crumbled
  • 0.5 cup shallots
  • 0.5 tsp salt
  • 3 cloves
  • 1 green cardamom
  • 1 bay leaf
  • 0.5 stick of cinnamon
  • 6 black peppercorns
  • 0.5 cup water
  • Sugar if required


  • Grate or cut the mangoes into bite sized pieces and keep aside. Traditionally, the Ambakalyo is made with big slices of mango cheeks but I prefer it grated
  • 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 within two weeks