Ambakalyo is Parsi Original. We used to have it at a Gahanbar / Ghambar which is a feast given in honor of a beloved who has passed away. Held as a charity event, all the residents are invited free of charge in old towns like Ahmedabad, Navsari, Surat, Bharuch in India.
Served with Vaal ni Dar, Papeta nu Gosht, it makes a tasty sweet and sour pop in your mouth.
This is a very old recipe I made to savor with my family. I found it in a very old gujarati book (Vividh Vani) that I have and I have it published in my english cookbook as well. Here it is for the world to enjoy.
Sweet and Sour Mango – to enrich a spicy meal
2 to 3 lb. small green mangoes (choose slightly soft and ripended ones)
18 oz. jaggery or brown sugar roughtly cut into small pieces (Use little more if mangoes are very sour)
2 inch piece cinnamon stick.
Small Onions or Shallots (optional)
Peel and cut each mango into 6 slices. Discard seeds.
Put mango slices in a pan, then cover and cook for S minutes on a medium heat without adding any water, to slightly soften mangoes. In another pan boil 1/4 cup water and add jaggery.
Cook till jaggery is melted Add mango slices and cinnamom stick to jaggery and cook, covered on medium heat for 15 mintues.
Uncover and cook 10 to 15 minutes more till liquid is a medium thick syrup.
Cool before serving
Note: Vividh Vani Cookbook recommends you peel and clean the onions/shallots. Next fry the Onions or Shallots in pure ghee till golden brown. (See pages from cookbook below)
Ambakalyo will last only for a week.
Rita Jamshed Kapadia
Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.