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