By Bornika Das
June 2, 2024
Mango Murabba, a delightful Indian preserve, is a sweet and tangy treat made from raw mangoes. This traditional recipe captures the essence of mangoes with a perfect balance of sugar and spices. Here’s a simple guide to prepare this delicious condiment at home.
1 kg raw mangoes 1 kg sugar 1 tsp cardamom powder 1 tsp saffron strands (optional) 1 tsp black salt 2 cups water
Start by washing and peeling the raw mangoes. Cut them into thin slices or small cubes, removing the seeds.
In a large pan, add the mango pieces and water. Cook on medium heat until the mangoes turn soft, but not mushy.
Gradually add sugar to the softened mangoes, stirring continuously. Cook on low heat until the sugar dissolves completely and forms a thick syrup.
Add cardamom powder and saffron strands (if using) to the mixture. Continue cooking until the syrup reaches a one-thread consistency, and the mango pieces are well coated with the syrup.
Add black salt to enhance the flavour. Stir well and remove from heat.
Allow the Mango murabba to cool completely. Transfer it to sterilized glass jars and store in a cool, dry place. It can be preserved for several months.