≡ Menu

Aam (Raw Mango/Mangai) ka Murabba (Jelly/Jam/Preserve)

Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_1 Wikipedia refers Murabba as savory jam or pickle prepared with raw mangoes, sugar and spices. It can be even compared  to marmalade or jelly. It is also known as Morabba, and is a popular dish of north India. Use of grated mango or sliced mango and the type of spices used may vary region to region. Here I like to share the way I prepare this Raw Mango (Mangai) Jelly/Jam/Preserve (Aam ka Murabba). My family members use this morabba as side dish with bread, chappati  etc. This can be stored for few weeks.

It is better to use raw mango with less fiber and sourness for this dish (if sourness is less, you can use less sugar). I include cumin powder as an important ingredient as it gives nice flavor and is good for digestion.

Raw mango is known as Mangai in Tamil and as Aam in Hindi. Mango tree is shown below.


  • Raw mango (peeled and grated) – 4 cupAam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_2
  • Sugar – 4 cup (adjust as per sourness of mango)
  • Red chilli powder – 1 tea  spoon
  • Roasted cumin powder – 1 tea spoon
  • Cardamom powder – ½ tea spoon
  • Turmeric powder – pinch
  • Salt – pinch
  • Ghee – 1 tea spoon (optional)

Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_3 Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_4


  • Wash, peel and grate raw mango (4 cups).

Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_5 Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_6 Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_7

  • Heat a thick bottom pan or non-stick pan; add grated mango, sugar and keep cooking in moderate heat by stirring in between.

Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_8 Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_9

  • When the mixture is reduced to half by volume, add the spices and keep cooking till the mixture thickens to a jam like consistency.

Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_10 Aam_Raw_Mango_Mangai_Murabba_Jelly_Jam_Preserve_11

  • Finally add ghee, mix well; after cooling it fully, store in air tight container.


  • Now tasty Raw Mango (Mangai) Jelly/Jam/Preserve (Aam ka Murabba) is ready.


  • Tastes nice with bread.



  • I keep it in the fridge after a week, as I do not use any preservative.
  • Adding ghee gives a shining look and nice aroma to murabba.

{ 8 comments… add one }

  • Sushma Mallya June 10, 2010, 8:02 pm

    its come out really perfect….nice one ..

  • Suman Singh June 10, 2010, 8:25 pm

    love mango murabba…my mom use to make this alot during mango season…makes me nostalgic…yummy!

  • Manju Rajender June 10, 2010, 8:58 pm

    Can I have some, looks lovely :)

  • Swathi June 10, 2010, 10:59 pm

    Aam Murabba looks really yummy.

  • Priya June 11, 2010, 12:11 am

    Yummm!!mouthwatering here..Looks very tempting..

  • vanitha saravanan July 27, 2011, 9:05 am

    wow…..really nice…….

  • R.B.R.LAKSHMI August 18, 2011, 3:17 pm


  • Rubel Aranha May 2, 2013, 5:15 pm

    do we have citric acid in it…..???? if yes then how much….?

Leave a Comment