Chilled Charred Mango Soup (Ambya Kol) | How to make Chilled Charred Mango Soup (Ambya Kol)

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By Swapneel Prabhu
Created on 4th Jun 2017
  • Chilled Charred Mango Soup (Ambya Kol), How to make Chilled Charred Mango Soup (Ambya Kol)
Chilled Charred Mango Soup (Ambya Kol)by Swapneel Prabhu
  • Chilled Charred Mango Soup (Ambya Kol) | How to make Chilled Charred Mango Soup (Ambya Kol) (2 likes)

  • 1 review
    Rate It!
  • By Swapneel Prabhu
    Created on 4th Jun 2017

About Chilled Charred Mango Soup (Ambya Kol)

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.

Chilled Charred Mango Soup (Ambya Kol), a deliciously finger licking recipe to treat your family and friends. This recipe of Chilled Charred Mango Soup (Ambya Kol) by Swapneel Prabhu will definitely help you in its preparation. The Chilled Charred Mango Soup (Ambya Kol) can be prepared within 20 minutes. The time taken for cooking Chilled Charred Mango Soup (Ambya Kol) is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Chilled Charred Mango Soup (Ambya Kol) step by step. The detailed explanation makes Chilled Charred Mango Soup (Ambya Kol) so simple and easy that even beginners can try it out. The recipe for Chilled Charred Mango Soup (Ambya Kol) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chilled Charred Mango Soup (Ambya Kol) from BetterButter.

  • Prep Time20mins
  • Cook Time20mins
  • Serves6People
Chilled Charred Mango Soup (Ambya Kol)

Ingredients to make Chilled Charred Mango Soup (Ambya Kol)

  • 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)

How to make Chilled Charred Mango Soup (Ambya Kol)

  1. Roast 6 Mangoes on a flame or hot embers to blacken/char the skin and impart a smoky flavour and aroma.
  2. Cool the charred mangoes, peel and discard the skin
  3. Peel the other six mangoes . Reserve the skin and set aside the mangoes.
  4. Squeeze the 6 peeled and charred mangoes along with the skin of the other mangoes to extract the pulp.
  5. Repeat the process a few times with a little water to extract all the pulp.
  6. By the end of it, you should be left with almost 7-8 cups of extract.
  7. Now pass the extract through a sieve to get rid of any lumps.
  8. Heat the oil in a pot.
  9. Add the mustard seeds.
  10. 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.
  11. Pour in the mango extract.
  12. Bring to a boil and then add the 6 peeled whole mangoes.
  13. Add the grated jaggery and continue to simmer.
  14. Reduce the mix a little till it slightly thickens and turns syrupy.
  15. Season with salt.
  16. Add the freshly crushed black peppercorns and bring to a boil.
  17. Remove from the heat, cool completely and chill the soup in the refrigerator.
  18. Serve chilled with one mango per portion .
My Tip: The smoke from the charring combined with the chilled soup makes for delightful combination.

Reviews for Chilled Charred Mango Soup (Ambya Kol) (1)

Hema Mallik4 months ago
Innovation at its best...
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