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 cup
- 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)
- Wash, peel and grate raw mango (4 cups).
- Heat a thick bottom pan or non-stick pan; add grated mango, sugar and keep cooking in moderate heat by stirring in between.
- When the mixture is reduced to half by volume, add the spices and keep cooking till the mixture thickens to a jam like consistency.
- 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.