Ambyacho Halwo / Mango Jam

On going with the Mango series, today mom prepared home made mango jam or ambyacho halwo as we call it. This is a very easy jam recipe which doesn't require pectin or preservatives. Bottled in a clean glass jar, it stays good for a month or more. Its likely to finish off first.

Makes : enough to fill a 250ml jar

1 large Haden mango- makes about 2 cups mango pulp
2 tbsp. ghee
1/2 cup sugar
1/4 tsp cardamom pdr

De-skin the mango and mash it into a pulp with your hands. You should get about 2 cups.
In a large saucepan, heat the ghee on medium.
Add the mango pulp and lower the heat.
The mixture has to be continuously stirred till the juice in the mango evaporates and changes color .
Add in the sugar now and keep stirring till the mixture comes together and looks glossy. It took us about 30 mins.
Take care to not burn the mixture as it would ruin the taste.
Sprinkle in the cardamom pdr now.
The mango jam is ready. Cool and store it in a dry glass jar.



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