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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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Kesar Elaichi Mango Murabba Recipe, Saffron Cardamom Sweet Mango Pickle