Friday, June 27, 2008


[Side-dish, perfect as an accompaniment to dhansak, among other things.]

Originally posted here:

One pound small green mangoes (or in any case, NOT squishy ripe mangoes)
Half a pound jaggery (palm sugar in big chunks)
A fragment of stick cinnamon
Chopped onion (about a quarter to a half) optional (some recipes leave it out, as would I also).
A green cardamom or two, a whole clove or two.
Water - two to four tablespoons.

Break jaggery apart, put in an enamel saucepan with water, the cardamom, and the cloves. Plus the onion, if despite my better judgment you decided to use it. Cook till the jaggery is dissolved.

Peel, cut, and de-seed the mangoes. Note that very nicely green mangoes will have a tender seed and the flesh will not have become all fibrous around it. Nor will juice and pulp cascade over your hands at this stage of unripeness, and the flesh is firm and fragrant, albeit pleasingly tart.

Add the sliced mango to the jaggery water, and simmer till the mango has softened and the liquid has become stroppy.

1 comment:

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