Friday, August 12, 2016

Ambe Upkari ( Ripe mangoes in a hot & sweet sauce)

While mango season is over in India, here in the United States, we still get fresh mangoes. I love mangoes! When I was little, we used to pluck mangoes from the trees in our yard and eat them. We had atleast 7 varieties. We still have mango trees. I miss them..

Ambe upkari is a traditional konkani dish. It is usually made using ripe mangoes that are sour and cannot be eaten as is! Hence, it is cooked in a hot and sweet sauce. The net result is an explosion of sweet, sour and hot flavors in your mouth, causing it to be an unique and satisfying experience.

This is a very easy dish to make and is usually made for a festive occasion.  The month of Shraavan, hails the beginning of festivals in India. Shraavan is considered the holy month in India and many people observe fasting of varying degrees throughout the month. Today is Varamahalkashmi Vrata, where in prayers are held in the honor of Goddess Lakshmi, the Goddess of wealth, seeking prosperity.

Let us now check out the recipe.

Servings: 6

Prep time: 10 minsCook time: 20 minsTotal time: 30 mins


Ripe, sour mangoes: 6, medium-sized
Water: 6 cups + 1 cup
Jaggery: 1 cup ( can use brown sugar/palm sugar/date sugar)
Salt: 1/2 tsp
Green chillies: 4, slit ( number of green chillies can be adjusted as per individual desired spice level)
Flour: 1 tbsp

For tempering:
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Dried Red chillies: 2 nos, broken into 2 pieces


Wash the mangoes thoroughly. Peel each mango using your hands and not the peeler. Put the mango seed with pulp intact into a pot.

Put the peels in another pot. Add 6 cups water to the pot with the peel. Using your fingers, remove any remaining pulp from the peel. Now strain the peel and the water to the pot with the seed and pulp. Discard the peel now.

Add salt, jaggery, slit green chillies and boil it on medium high flame for 10-15 mins.

While the mixture is boiling, mix 1 tbsp flour in 1 cup water until homogeneous. Add this to the boiling mixture. Reduce the flame to low and cook it for another 5-7 minutes, stirring intermittently, until the sauce has thickened. Be careful not to let it burn.

If the sauce is too less, you can add a  little more water. It thickens upon cooling.

Turn off the flame.

In a small frying pan or tadka pan, heat coconut oil and mustard seeds on medium flame. Once all the mustard seeds splutter, add curry leaves and broken red chillies. Immediately turn off the flame.

Add this tempering to the pot.

Serve hot!

I am  bringing this to Throwback Thursday #50, Fiesta Friday #132 and Saucy Saturday#57! Angie's co-hosts this week are 
Sandhya @ Indfused and Nancy @ Feasting With Friends

Cooking made easy:

If taking the pulp off the peels is too much of a chore for you, here is an easy way to do it: just add it to the blender with water and pulse it . Now strain the mixture, adding the water to the pot and discarding the peels!

Tip for healthy living:

It is essential to find ways to incorporate fruits and vegetables into our children's and our own diet. Fruits and vegetables not only provide us with the essential minerals and vitamins, it also provides the necessary dietary fiber to cultivate healthy bathroom habits.


Food for thought:

Gratitude is the fairest blossom which springs from the soul. Henry Ward Beecher

Please do share your thoughts. Your opinion matters!

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