Aam ka Murabba or Mango Murabba, also known as mango jam or mango preserve is a popular sweet and tangy condiment made from raw mangoes.
Aam ka Murabba is a traditional Indian jam or preserves that has been enjoyed for centuries. It is vegan and gluten-free. This recipe is one of the ways to preserve the green raw mango (“king of fruits”) and enjoy it even after the season ends.
What is a Murabba?
Murabba is basically an Arabic word that means “sweet preserve” made with fruits and berries along with sugar and some spices.
Murabba is also known to have medicinal properties and thus in India, it is also used in the form of medicine. In my home whenever we have a bad stomach or loose motions, my mother gives us “bel ka Murabba” (bel means “wood apple”) as it calms down the stomach and stops the loose motion.
Some other popular Murabba in India is – amla ka murabba (Indian gooseberry), bel ka murabba (wood apple), apple murabba, etc.
About Mango Murabba
One can enjoy Aam ka murabba or sweet mango pickle as a spread on bread, toast or crackers, especially loved by kids. It can also be used as a condiment and enjoyed with different Indian foods and breads.
I personally love this sweet mango pickle with “dal ka paratha”, it is one of my favourite dishes that I can have any time any day.
Today I am sharing the traditional North Indian recipe for making this yummy, tangy mango chutney or jam or pickle. In this recipe, we will be using just 3 ingredients – raw mango, sugar and a hint of cardamom for fragrance.
The recipe is very simple and just in 10-15 minutes, the delightfully sweet and tangy full of flavours Mango jam or mango murabba gets ready.This mango murabba or mango jam can be stored in a clean dry jar for several months and even for a year in the refrigerator, allowing you to savour the flavour of mango even after the season is over.
In addition to the taste and deliciousness of the mango murabba or aam ka murabba, it is also known for its benefits. Mangoes are rich sources of vitamins like A & C, minerals and fibre and the murabba retains many of these nutrients.
How to make Aam ka Murabba | Mango Murabba| Sweet Raw Mango Pickle. Step-by-step recipe with images at each step: –
Ingredients: –
- Raw Mangoes – 2 large size (approx. 2 cups of grated mangoes)
- Sugar – 3-4 cups (to taste)
- Ghee – 1-2 tsp
- Cardamom powder – ½ tsp
Method: –
- Wash both the mangoes nicely.
- After washing the mangoes, peel them with a peeler.
- Grate or shred the mangoes. I used 2 large mangoes and got approx. 2 cups of grated mangoes.
- Transfer the shredded mangoes into a bowl and add sugar. Sugar must be approx. double the amount of grated mangoes. (Note: – the amount of sugar depends on your taste and the sourness of the mangoes.) I added almost 3-3.5 cups of sugar.
- Mix it well.
- Cover and rest it for 15-20 minutes.
- After 15-20 minutes, heat a kadhai or a pan.
- Add the ghee.
- Now add the cardamom powder to the ghee.
- Add the mango and sugar mix.
- Mix it well to incorporate the fragrance of the elaichi powder.
- Let it cook for 10-15 minutes on medium flame with occasional stirring.
- Switch off the flame when you see jam-like consistency. Remove it from the burner and keep it aside. Do not overcook the murabba otherwise, it will become too thick, sticky and hard.
- Let the murabba cool down completely. Store it in a clean, dry jar. Place the jar in the refrigerator to increase the shelf life of the murabba.
Enjoy the sweet and tangy raw mango murabba/aam ka murabba as a condiment or a topping whichever way you like.!!
Watch the recipe video to see how it is made!!
Hope you like the recipe…!!!
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If you liked this recipe, you can also check out some of my other Refreshing Summer Recipes-
Aam ka Murabba YouTube video recipe: –
Aam Ka Murabba| Mango Jam| Sweet Raw Mango Pickle
Equipment
- 1 kadhai
- 1 vegetable grater
Ingredients
- 2 cups Grated mango
- 3-4 cups sugar
- 1-2 tsp ghee
- ½ tsp cardamom powder
Instructions
- Wash both the mangoes nicely
- After washing the mangoes, peel them with a peeler
- Grate or shred the mangoes. I used 2 large mangoes and got approx. 2 cups of grated mangoes
- Transfer the shredded mangoes into a bowl and add sugar. Sugar must be approx. double the amount of grated mangoes. (Note: - the amount of sugar depends on your taste and the sourness of the mangoes.) I added almost 3-3.5 cups of sugar
- Mix it well
- Cover and rest it for 15-20 minutes
- After 15-20 minutes, heat a kadhai or a pan
- Add the ghee
- Now add the cardamom powder to the ghee
- Add the mango and sugar mix
- Mix it well to incorporate the fragrance of the elaichi powder
- Let it cook on a medium flame for 10-15 minutes with occasional stirring
- Switch off the flame when you see jam-like consistency. Remove it from the burner and keep it aside. Do not overcook the murabba otherwise, it will become too thick, sticky and hard
- Let the murabba cool down completely. Store it in a clean, dry jar. Place the jar in the refrigerator to increase the shelf life of the murabba
Enjoy the sweet and tangy raw mango murabba/aam ka murabba as a condiment or a topping whichever way you like!!
Video
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Very well explained. Looks very tasty
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