Aambya Kol/ Mango Kol | How to make Aambya Kol/ Mango Kol

By Swapneel Prabhu  |  15th May 2016  |  
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  • Aambya Kol/ Mango Kol, How to make Aambya Kol/ Mango Kol
Aambya Kol/ Mango Kolby Swapneel Prabhu
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About Aambya Kol/ Mango Kol Recipe

This super easy traditional Saraswat recipe is a novel way to use mangoes. The delicately flavoured preparation has an amazing balance of sweet, tangy, spicy flavours. The natural sugars in the fruit combine with the jaggery to create a syrupy, deep, nectar like broth.

Aambya Kol/ Mango Kol, a succulent delicacy which is famous all over the world. Aambya Kol/ Mango Kol is one dish which makes its accompaniments tastier. With the overflow of flavours, Aambya Kol/ Mango Kol has always been everyone's favourite. This recipe by Swapneel Prabhu is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Aambya Kol/ Mango Kol, just the perfect situation when you realise that you need to know how to make the perfect Aambya Kol/ Mango Kol. So, at that time you can try out this delicious recipe by Swapneel Prabhu. The recipe of Aambya Kol/ Mango Kolis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Aambya Kol/ Mango Kol is 10 minute. This recipe of Aambya Kol/ Mango Kol is perfect to serve 6. Aambya Kol/ Mango Kol is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Aambya Kol/ Mango Kol

Ingredients to make Aambya Kol/ Mango Kol

  • Mangoes 12 (Raival or any other small, local fibrous variety)
  • green chillies 2
  • Dried red chillies 2
  • mustard seeds 1 tbsp
  • curry leaves 10-15
  • Black pepper Powder (Freshly ground) 1 tsp
  • jaggery (Grated/Crumbled) 1/2 cup
  • red chilli powder 1/2 tsp
  • turmeric powder 1/2 tsp
  • asafoetida (Hing) Powder 1/4 tsp
  • Vegetable oil 2 tbsp
  • salt for seasoning

How to make Aambya Kol/ Mango Kol

  1. Wash and peel the mangoes. Set aside 6 peeled mangoes. Squeeze the remaining 6 and extract all the pulp and juice. Wash the skin and stones in a little water and squeeze thoroughly to extract all the juice. Strain and set aside.
  2. In a deep pot, heat the oil. Once heated, add the mustard seeds. Once the mustard seeds crackle, break the chillies (dried red and fresh green) into pieces and add to the oil. Saute.
  3. Add the turmeric powder, red chilli powder, hing and saute on a low flame.
  4. Add the curry leaves and fry.
  5. Add the juice of the mangoes and the whole 6 mangoes (peeled).
  6. Add the jaggery and stir gently.
  7. Season with the salt and pepper.
  8. Bring to a boil and let it simmer for a few minutes.
  9. Take off the heat. The Mango Kol is ready to be served.

My Tip:

The Mango Kol is best enjoyed warm. After the mangoes are eaten, the fibrous stones are rolled in the flavourful broth and used to mop it up.

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