Back in my homeland, as the summer season begins starts the season of stocking up food stuff, preserves, dry fish, spice powders, etc for the upcoming raining and winter seasons that follow the summers. Summers mark the availability of many fruits, one of which is the mangoes.
In our native language (Konkani) “Ambli” means raw baby mangoes while “God Lonche” means sweet pickle/preserve. This is very commonly made and preserved dish during the mango season in most of the Goan households. You can just eat it as is like dessert or serve it with chapati or roti (tortilla).
- 3 medium-sized raw baby mangoes, peeled and cubed or cut into small thin slices.
- 10-15 green chillies, cut lengthwise ( adjust the number as per how spicy the chilies are)
- 1 tsp mustard seeds
- One 1/2 inch piece of Shankar chap hing or 1/4-1/2 tsp asafoetida
- Around 500 g jaggery, grated
- Salt as per taste
- In a small frying pan, dry roast the mustard seeds and hing. Once cooled, roughly powder them using mortar and pestle.
- In a saucepan, add the mango pieces, chillies and enough water such that the mango pieces are well covered.
- Cover and cook till the mango pieces are well cooked.
- Once cooked, strain the mango and chili pieces and keep aside.
- To the residue water, add the jaggery. Start with around 300 g jaggery and then keep increasing as per your sweetness requirement.
- Once the jaggery is well dissolved, add the mango pieces, chillies, salt as per taste and powdered mustard hing mix. Mix well.
- Cook uncovered till desired consistency is achieved. It should not be too runny nor too thick.
- Cool and store refrigerated in an air tight container. Bring conserve to room temperature prior to serving and enjoy with roti or chapati.