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Kesar Elaichi Mango Murabba

srividya76's picture
Murraba or murrabo is a savoury pickle or achar originating in the Gujarat region of India. It is traditionally sweet, prepared with raw mangoes, sugar, and spices, and resembles a fruit preserve, such as apricot conserve or orange marmalade, more than the hot oily pickles associated with Indian Cuisine.
Ingredients
  Raw mango 250 Gram (2 Cups)
  Sugar 400 Gram (2 Cups)
  Cinnamon stick 2
  Cloves 2
  Cardamom seeds 1⁄2 Teaspoon
  Strands of saffron 5
Directions

Heat 1 cup of water in a pan, add the grated mango & cook uncovered for 4 to 5 minutes until they are cooked and soft. Drain & keep aside the cooked mango & the mango stock separately. In a pan, combine the sugar, the mango stock & ½ cup of water & cook until the sugar has dissolved while stirring occasionally. Add the cooked mangoes, cinnamon & cloves to the sugar syrup & cook over a slow flame till the syrup is of two string consistency. Remove from the fire, add the cardamom seeds & saffron & mix well. Cool completely. Bottle in a sterilized glass jar & store refrigerated for up to 6 months.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Taste: 
Sweet
Feel: 
Smooth
Method: 
Saute
Interest: 
Holiday, Everyday, Kids, Party
Occasion: 
Wedding
Restriction: 
Vegan, Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
3
Story
Murraba is a fruit pickle that originated in Gurjistan, the present day Republic of Georgia. The Gurjaris travelled to India to escape invaders, migrating to three regions of modern day India, Rajasthan, Gujarat and North Jammu, and the Northern Pakistan area of Gujarat. The Gurjs or Gurjars initially settled in Gujarat and hence Gujarat got its name.
Subtitle: 
Saffron Cardamom Sweet Mango Pickle

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7 Comments

deepaspgowda's picture
looks lovely.i'll definately try and tell u.
srividya76's picture
Hello deepa thank you.
Petal's picture
Looks nice. I know my mom tries to make it some times, its not easy ...but when it comes out right, its so worth it. Goes well on top of toast, or with indian bread, or as a great side dish.
Sanghi's picture
Very sweet tasty dish.
srividya76's picture
Thank you so much. I was in Ahmedabad for 2 yrs with my family where I learnt making murabba. There is another mango pickle called chundo which is a grated mango pickle which is sweet and hot. When it is made right it has the consistency of a marmalade with lot of grated mangoes in it. It spreads easily on to anything and could be relished. Add the Sugar to the squeezed mango and mix well. Tie a piece of muslin over the mouth of the vessel and place in the sun. One must have lot of patience to prepare chundo as this is sun cooked atleast it will remain 21 days for sun cooking. The Chundo goes out every morning (after a stir) and comes in every night. This pickle will taste different almost like the flavor of sunlight captured in the pickle. But the taste is awesome. We can enjoy eating on top of toast or roti's.
Sarita.Bhandarkar's picture
Here is one more recipe for Chunda by Sanjeev Kapoor. Instead of keeping it in the sun, he cooked it on stove top. If you don't have sufficient time or sunlight, you can follow this recipe. Ingredients: 1 kg grated raw mango 4 tbsp salt 11/2 kg sugar 3 tbsp red chilli powder 2tbsp roasted cumin seeds (crushed) Method: 1. heat a deep pan, add sugar, mango and salt and mix. Cook stirring continuously a syrup of 1 string consistency is formed. 2. Take it off the heat and allow to cool. 3. Add turmeric powder, red chilli powder and crushed cumin seeds and mix well. 4. Cool completely and store in a air tight sterilised bottles. 5. It keeps well for several months. You can serve this with roti, paratha, thepla or even bread.
srividya76's picture
Thank you Sarita this is a quick and time saving recipe.