At my native, during mango/pineapple season, this dish is prepared in huge quantities(just like pickles) and stored for the rest of the year. The jam/syrup goes well with dosas, chapathis, rottis etc. Usually the pineapple (ananas) version is more popular compared to mango(ambe) version. When I was a kid, I loved this or honey with the dosas and usually avoided chutneys.
Previously, I had prepared strawberry paank(syrup) on the similar lines. I haven’t tried this with the canned fruits, because I thought the fresh ones would taste better.
1 cup mango/pineapple (Cut into bite size pieces)
1 cup sugar
1/2 tea spn cardamom powder
Few strands saffron
Mix mango/pineapple pieces and sugar in a non stick pan and cook.
Keep mixing once in a while to avoid burning. Cook for around 10-15min on a low flame. (To check whether it is done or not, put a drop of syrup on a plate. The drop should not spread. If you cook beyond that, the syrup becomes very hard after cooling).
Add cardamom powder, saffron and cool it to room temperature. Store it in an airtight container and refrigerate. It remains good for months.
Serve with dosa or chapathi or bread.
PS: Traditional version of this recipe requires the syrup to be in liquid state(unlike jam which is in semi-liquid state).
Preparation time : 30min