Saturday, 21 April 2012



          Wild mangoes grow almost all over the Indian countryside. Packed with tons of flavor, the smallest among these wild mangoes is called ‘Kadukachi’ in Malayalam and ‘Goyant’ in Konkani. Each large tree produces thousands of these mangoes which ripen during the summer vacation. These wild mangoes are full of fibre. They are excellent appetizers and aid in digestion.

          Till just a couple of decades ago, the children would run to the base of the mango trees to collect the fallen fruit and joyously bite into the luscious flesh, sucking in the juice while dribbling some over their chins and through their fingers. What a delight to lob a few stones at the mangoes swaying in the wind! What fun to compete to collect the strewn mangoes!
Old women could be seen scampering toward the laden mango trees to pick the ripe fallen fruits to make delicious curries like ambya umman, pikkile ambya gojju, pikkile ambya saasam, ambya ambat, pazhutta maambazha pulisseri, etc.

          However, nowadays, the older women would rather watch T.V. and the children find themselves glued to their computers.

          This year, a wild mango tree in our backyard provided us with hundreds of small delicious mangoes: which is why I am trying to give you as many mango recipes as possible before we move to Wayanad in a week’s time. The wild mango jam which I made today became an instant hit with the children. Do try this healthy recipe which contains no chemicals or preservatives.


     1)    Freshly made wild mango pulp – 1 measure by volume (take the entire pulp at your disposal as one measure)
     2)    Sugar – ¾ measure by volume

To make the pulp:

          Wash and peel the ripe wild mangoes. Put the peeled mangoes into a pressure cooker. Pour in enough water to immerse just half the quantity of mangoes. Put on the lid (with the weight) and set on high heat. As soon as you hear the second whistle, switch off the heat and let cool naturally.
By the time the steam subsides fully, the cooking process is complete. Open the lid and drain off the stock. Let the mangoes cool down to room temperature.

          Squeeze the mangoes with your finger. As the mangoes are well cooked, the clear pulp will come off the stone, leaving only the fibres attached to the stone.

          Now pass the pulp through a coarse sieve by pressing and rubbing with your fingers. Measure the quantity of the pulp, transfer to a wide stainless steel vessel and set aside.

To cook the jam:

          Set the stainless steel vessel containing the pulp on high heat. Tip in the sugar and stir with a flat, lightweight stainless steel ladle. The sugar will dissolve fully, thickening the jam. Keep stirring. Soon the jam will turn translucent to an amber-like golden yellow colour. Switch off the heat and let cool naturally.

          Once cool, transfer to a clean, sun-dried glass jar and refrigerate. Enjoy as such or with bread or as a topping for vanilla ice-cream.

You will love it!!!


     1)    If you do not have wild mangoes, use any ripe mango.

     2)    Some mangoes which are very sour may need more sugar, perhaps the same volume as the pulp or more. Your taste buds are the best judge in the matter.

     3)    If you love the tanginess and the full-bodied flavor of mangoes, do make green mango jam using fully mature unripe sour green mangoes. Kids love this jam and gain plenty of vitamins too. For making this jam, use big mangoes of any good cultivar.

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