Ambakaliye (Sweet Mango Preserve with Onions)

A unique Parsi-Gujarati preserve made from mature raw mangoes simmered in a rich jaggery syrup until translucent and candy-like. The mango slices are cured in lime water to retain a firm texture before being preserved in the dark, caramel-like sweetener. Uniquely, this sweet preserve is traditionally finished just before serving by heating it with caramelized onions and ghee, creating a complex sweet and savory side dish that pairs perfectly with simple salted meat or chicken.

Ingredients

1 pound Raw mangoes (mature, fleshy) (Weighed after peeling and slicing. Choose firm mangoes without fiber.)
1 1/2 pounds Jaggery (soft) (Originally '1.5 seer' for every '1 seer' of mango slices.)
1 tablespoon Edible lime (Chuna) (For making lime water to soak the mangoes.)
1 Egg white (Optional. Used historically to clarify the jaggery syrup.)
1 pound Onions (finely chopped) (For the finishing step when serving.)
5 tablespoons Ghee (Originally '5 tolas'. For frying onions.)
4 cups Water (Estimated for soaking and syrup making.)

Instructions

1Select mature, fleshy raw mangoes that are slightly smaller than those used for standard Murabba and free from fiber. Peel them and cut each into four slices. Prick the slices all over with a fork (choba deva). Soak the slices in cold water for 12 hours.
2After the initial soak, prepare lime water by dissolving the edible lime in water and letting the sediment settle. Pour off the clear lime water and soak the mango slices in it for another 12 hours. Afterward, remove the slices, wash them thoroughly, and weigh them to determine the amount of jaggery needed (1.5 lbs jaggery per 1 lb mango slices).
3Crush the jaggery and place it in a tinned vessel (or stainless steel pot). To clarify the syrup, mix an egg white (with the crushed shell, historically) into the jaggery, then add enough cold water to dissolve it. Place on medium heat uncovered. As it boils, scum will rise; skim this off until the syrup is clear. Strain the syrup through a thick cloth into a flat vessel.
4Return the strained syrup to the fire. Boil until it reaches a thread consistency (chas). Add the mango slices and cook. Continue cooking until the syrup becomes very thick, almost hard or set, but be careful not to burn it. Remove from heat, cover with a cloth, and let it cool completely. Once cold, store in a jar. The syrup should be thick enough that it doesn't mix easily.
5When ready to serve the Ambakaliye: Wash and finely slice the onions. Heat the ghee in a pan and fry the onions, stirring constantly, until they turn a pale red color.
6Take about 10-12 slices of the preserved mango along with some of the thick syrup. Place them in a pot and add a small amount of hot water just to loosen the syrup. Heat over coals (or low heat) until the syrup thickens again. Add the fried onions along with their ghee to the mangoes. Mix well and remove from heat. Serve hot as an accompaniment to salted meat or chicken dishes.