Name: Chilled Charred Mango Soup (Ambya Kol) recipe by Swapneel Prabhu at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Small Raiwal Mangoes (or any other variety which has a sweet and sour taste) 12 Nos.; Grated jaggery 1 cup; Mustard Seeds 1 Tsp.; Refined Vegetable Oil 2 Tbsps.; Dried Red Chillies 2 Nos.; Green Chillies 3 Nos.; Freshly Crushed Black Peppercorns 2 Tbsps.; Turmeric Powder 1/2 Tsp.; Red Chilli Powder 1/2 Tsp.; Heeng (Asafoetida) 1/4 Tsp.; Curry Leaves 12-15 Nos.; Salt (For seasoning)

ABOUT Chilled Charred Mango Soup (Ambya Kol) RECIPE

If the Indian summer had a colour, it would have to be yellow. And Mangoes epitomise the season. This is essentially a traditional Saraswat recipe called Ambya Kol. I have charred the mangoes to give an interesting dimension and a smoky spin to this traditional dish and served it as a chilled soup.

Ingredients Serving: 6

Small Raiwal Mangoes (or any other variety which has a sweet and sour taste) 12 Nos.
Grated jaggery 1 cup
Mustard Seeds 1 Tsp.
Refined Vegetable Oil 2 Tbsps.
Dried Red Chillies 2 Nos.
Green Chillies 3 Nos.
Freshly Crushed Black Peppercorns 2 Tbsps.
Turmeric Powder 1/2 Tsp.
Red Chilli Powder 1/2 Tsp.
Heeng (Asafoetida) 1/4 Tsp.
Curry Leaves 12-15 Nos.
Salt (For seasoning)

Instructions

Roast 6 Mangoes on a flame or hot embers to blacken/char the skin and impart a smoky flavour and aroma.
Cool the charred mangoes, peel and discard the skin
Peel the other six mangoes . Reserve the skin and set aside the mangoes.
Squeeze the 6 peeled and charred mangoes along with the skin of the other mangoes to extract the pulp.
Repeat the process a few times with a little water to extract all the pulp.
By the end of it, you should be left with almost 7-8 cups of extract.
Now pass the extract through a sieve to get rid of any lumps.
Heat the oil in a pot.
Add the mustard seeds.
Once the mustard crackles, add the broken green chillies, dried red chillies, heeng, turmeric powder, red chilli powder and curry leaves and fry for a minute of two.
Pour in the mango extract.
Bring to a boil and then add the 6 peeled whole mangoes.
Add the grated jaggery and continue to simmer.
Reduce the mix a little till it slightly thickens and turns syrupy.
Season with salt.
Add the freshly crushed black peppercorns and bring to a boil.
Remove from the heat, cool completely and chill the soup in the refrigerator.
Serve chilled with one mango per portion .

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