Comments on: Spicy mangoes (Ambe humaNe or Ambe upkari)

By: Priyanka

Priyanka — Mon, 06 Jul 2009 09:24:13 +0000

Yep, this is the way my mamamma used to make it!! But, must admit, of all the mango preparations, this one was my least favorite. My fave is ambe sasama, closely followed by ambe gozzu. I remember mamamma making another mango dish, but I forget. Made ambe sasama with my mamamma’s recipe this mango season – loved it!!

By: Virginia

Virginia — Tue, 17 Jun 2008 04:51:35 +0000

I had this kind of dish at my friends place and i loved it but it had coconut and i avoid coconut coz of calories oderwise i eat coconut and lo! behold i found ur recipe i prepared it without coconut and i added some Bedekar sunday masala when i was seasoning it OUT OF THIS WORLD ….. keep going fantastic website aayis recipes

By: nita pai

nita pai — Tue, 03 Jun 2008 11:14:53 +0000

Hi Shilpa,
V make ambe-upkari this way eel the skin and squeeze all the pulp from the skin in a pan with clean water and clean hands. Boil the gonthambos( mangoes) in this water(throw away the peels) along with some Green Chillies and Salt, for about 5-10 mins till mangoes bcome soft. Add Jaggery and Maida (1 tbsp) / cooked Sabudana (sago)( 1 tbsp) and keep stirring till the randai reaches boiling point…Season with mustard seeds, 1 Red chiili and 1tsp udid dal . The whole mix shud b tikkse-mittse(SLURP-SLURP) !!!!!!!!
I will b making it tonite for dinner along wid dalitoy and batate-songg… U r welcome….

By: Vasanti

Vasanti — Mon, 02 Jun 2008 19:47:48 +0000

I love this Ambe upkari, the only thing that we used to add to this gravy is a spoon of maida to make the gravy a bit thick it tastes really good maybe you could try it next time when you prepare it again.

By: Komal

Komal — Thu, 22 May 2008 18:30:30 +0000

Hey shilpa,

ur rite…. hahaha… there is a ground masala in it…
cool. btw do u have a good recipe for pineapple upside down cake??? mine turned out horrible and burned… after a misguiding recipe from some website. thanks
cheers
Komal

By: Anitha

Anitha — Thu, 22 May 2008 17:00:07 +0000

Hi Shilpa,

This was one of my favorite recipe back in India….like u said will try to do this with mango pieces hereafter in U.S.
Thanks for the tips….

By: Arun Shanbhag

Arun Shanbhag — Sat, 17 May 2008 18:17:47 +0000

Shilpa:
This is simply too much!
One of my favorites. Even though we used to make this in mumbai, the huMaNe in kumta and honnavar had a distinctive taste.

My aunts were surprised I’d take it in a bowl and eat it as dessert! Yumm! )

Hey, see this pic of a mango seller in the Kumta market and a bystander demonstrating how to eat a ‘gHonTa’, (in this case, a manik-bhat).

By: Ann

Ann — Sat, 17 May 2008 13:39:32 +0000

Hmmm. This sounds interesting. Just in time for mango season here too

By: Susan Kalyanpur

Susan Kalyanpur — Sat, 17 May 2008 06:53:37 +0000

I am a 63 y/o American ex-wife of a KSB. We lived with my in-laws in Mumbai for awhile. My beloved Amma taught me all of the incredible dishes that she learned growing up in Mangalore. I am now completely bedfast and terribly terribly ‘homesick’ and someone directed me to this site. The first thing to pop up is ambe upkari, which Amma always made for me especially. I haven’t seen any ‘ghonta’ mangoes but I hadn’t thought to look either. Now I’m totally jazzed. Thank you so many more times than I can express! (p.s. we didn’t use urid dal, either)

By: Zlamushka

Zlamushka — Fri, 16 May 2008 19:10:56 +0000

Wow, look at that color. What a great chutney, refreshing I bet.