Raw Mango Preserve / Muramba

Recipes

Aam ka Murabba or Ambyacha Muramba is a simple sweet and tangy preserve made from raw mangoes. It is served as a side dish with spicy curries and goes well with chapati and khakras.
I am sharing here a typical Maharashtrian recipe of muramba generally made from hard and sour unripe mangoes.Murabba requires two basic ingredients, Mangoes and Sugar, both are cooked together till we get a jam like consistency.

Total votes: 31

Poonam Bachhav's Secret Indian Recipe !

Serves: 
12

Preparation Time: 
10 minutes
Cooking Time: 
30 minutes

Complexity: 
Medium


Ingredients: 
Mangoes - 1 kg ( 7 to 8 )
Sugar - 1 kg
Cardamom ( Elaichi ) - 5 to 7 { powdered along with 1 tsp sugar}
2 tsp ghee( purified butter)
Salt - pinch
Directions: 
Wash the mangoes thoroughly and soak them in water for 4-5 hrs. Remove the mangoes from water and dry them.
Peel the mangoes and grate them .
Heat 2 tsp ghee in a large wok or thick bottom vessel and add grated mango to it. Stir well and cover the wok with a lid and let the mango cook for about 2-3 minutes.
Now the grated mango becomes little tender, at this stage add sugar. Addition of sugar depends on the tartness of mangoes and ones own taste. Since my mangoes were sweet I added equal quantities of mango and sugar. If the mangoes are very sour, you can increase the quantity of sugar. Sugar acts as a preservative in this murabba.
Stir the mango + sugar mixture well . Simmer the flame and let the mixture cook. Keep stirring in between . Initially the mixture becomes watery as the Sugar melts.
On further cooking the mixture begins to thicken. Now add pinch of salt to the mixture. Cook until the sugar syrup reaches a 2 thread consistency. To check the syrup consistency hold a drop of syrup between index finger and thumb and try to pull apart if 2 threads are formed , the desired consistency is attained. Switch off the flame.
If you cook more the murabba turns sticky and hard as the sugar begins to crystallize. Now add the cardamom powder to the preserve and mix well. Let the Murabba cool down completely.
Transfer the Murabba in sterilized , clean and dry glass bottles. Stays good for more than 6 months when kept in fridge. Enjoy the finger licking Aam ka Murabba with chapati or just like that !!
Footnotes: 
You can add clove powder and Saffron strands also in the murabba as a variation. The preserve thickens further on cooling, so adjust the time to put off the flame accordingly. For those who are trying Murabba for the first time, I would suggest to try with Small batches of 2-3 Mangoes. You can weigh the grated mango in cup (1 cup- 250 gm) and add same quantity of sugar,if the mangoes are sweet and increase the quantity of Sugar according to the tartness of mangoes.