Name: Aambya Kol/ Mango Kol recipe by Swapneel Prabhu at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 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

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.

Ingredients Serving: 6

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

Instructions

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.
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.
Add the turmeric powder, red chilli powder, hing and saute on a low flame.
Add the curry leaves and fry.
Add the juice of the mangoes and the whole 6 mangoes (peeled).
Add the jaggery and stir gently.
Season with the salt and pepper.
Bring to a boil and let it simmer for a few minutes.
Take off the heat. The Mango Kol is ready to be served.