How to make Mango Murabba -

Raw mango relish.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw mangoes (कच्चे आम), Sugar (चीनी)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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For more recipes related to Mango Murabba checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Soorna Koot, Tadka Salad, Thai Style Red Chilli Sauce, Pudina Chutni.

Mango Murabba

Mango Murabba Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mango Murabba Recipe

  • Raw mangoes peeled 1 kilogram

  • Sugar 1 1/2 kilograms

  • Green cardamom seeds crushed 1 teaspoon

  • Saffron (kesar) crushed 1 teaspoon

  • Almonds blanched and slivered 10-15

Method

Step 1

Halve the mangoes, remove seeds and cut into half inch cubes. Place the mango cubes in a pan, add two cups of water and cover and cook on low heat for ten to fifteen minutes or till water has reduced to half the quantity. Set aside. Heat sugar with six cups of water in a thick-bottomed pan and prepare sugar syrup of one string consistency.

Step 2

Add the cooked mango cubes along with the cooking liquour and stir. Add crushed green cardamom seeds and saffron and continue to cook, uncovered, on low heat till the mixture is thick and translucent.

Step 3

The syrup should be of two- string consistency. Add almonds and stir gently. Cool and store in airtight jars.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.