Aam ka murabba recipe with step by step photos. This is a tangy, sweet and aromatic raw mango jam or preserve. Gluten-free and vegan.
Continuing with my mango mania, sharing one more traditional North Indian recipe made from raw unripe mangoes. Aam ka murabba is a preserve made from tart sour mangoes.
Its basically a two-ingredient recipe – mangoes and sugar. Both are cooked till you get a jam-like consistency and there you have a finger licking sweet-sour tasting preserve.
Aam ka murabba goes very well with chapatis. It also makes for a nice condiment in the tiffin box along with chapatis. You can also serve murabba as a side condiment with a North Indian meal. Murabba can also be had as a sweet after meals.
There is another version of murabba made in Gujarat and its called as Aam ka chunda. The only difference is that chunda is spiced whereas murabba is not spiced. I prepare both together and in the end, for the chunda I add some red chili powder to the preserve.
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I would suggest making a small batch of murabba rather than a large one. Grating a lot of unripe mangoes can be a tedious task. From 2 large mangoes, the yield was 450 grams of murabba. The recipe can also be doubled. You can keep the murabba at room temperature or in the fridge.
How to make aam ka murabba
1. Rinse and wipe dry the mangoes. Then peel them.
2. Grate or shred the mangoes. I used 2 large raw unripe mangoes and got about 1.25 tightly packed cups of shredded mangoes.
3. Powder 4 to 5 cardamoms and 1 to 2 cloves in a mortar-pestle. Keep aside.
4. In a pan take the grated or shredded mangoes along with sugar. The addition of sugar depends upon the tartness of the mangoes and your taste. I added 1.5 cups of sugar. You can also add powdered jaggery instead of sugar. I used organic unrefined cane sugar. Jaggery will obviously be a healthier option.
5. Switch on the flame. Stir this sugar+mango mixture very well.
6. On a low flame or sim, cook this mixture. Initially, the sugar will melt and consistency will be watery.
7. Stir often so that the sugar does not crystallize and keep on simmering the mixture.
8. When the sugar syrup will start to cook, you will see the mixture bubbling.
9. Keep on stirring and cooking.
10. The mixture will begin to thicken.
11. When the consistency of the sugar reaches a 2 thread consistency. Switch off the flame. If you cook more, then murabba gets a thick sticky hard consistency. The consistency should be like a jam consistency and look translucent. There should also be a slight crunch in the mangoes.
12. Add the cardamom+clove powder and a few strands of saffron (crushed). On cooling the consistency thickens more.
13. Mix very well. cool aam ka murabba completely.
14. Once cooled, spoon mango murabba in a clean sterilized glass jar or bottle. Stays good for more than 3 months in the fridge (though it won’t stay so long :)) and about 15 to 20 days at room temperature.
15. Serve aam ka murabba as a side condiment with a North Indian meal or you can also have it with chapatis or rotis.
Few more Raw mangoes for you!
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Aam ka murabba
- 2 large raw unripe green mangoes, 400 grams mangoes or 250 grams grated or shredded mangoes or 1.25 cups tightly packed grated mangoes
- 1.5 cups organic unrefined cane sugar or 300 to 350 grams sugar - add as required
- 4 to 5 green cardamoms and 1 to 2 cloves - crushed finely in a mortar-pestle
- a few strands of saffron - crushed
preparation for aam ka murabba
- Rinse and wipe dry the mangoes. Then peel them.
- Grate or shred the mangoes.
- Powder 4 to 5 cardamoms and 1 to 2 cloves in a mortar-pestle. Keep aside.
making aam ka murabba
- In a pan take the grated or shredded mangoes along with sugar. Addition of sugar depends upon the tartness of the mangoes and your taste. I added 1.5 cups sugar.
- Switch on the flame. Stir this sugar+mango mixture very well.
- On a low flame or sim, cook this mixture. Initially the sugar will melt and consistency will be watery.
- Stir often so that the sugar does not crystallize and keep on simmering the mixture.
- Keep on stirring and cooking till you get a 2 thread consistency. Switch off the flame. If you cook more then the murabba gets a thick sticky hard consistency.
- Add the cardamom+clove powder and a few strands of saffron (crushed). Mix very well.
- Cool it completely and then spoon in a clean sterilized glass jar or bottle.
- Serve aam ka murabba as a side condiment with a north indian meal or you can also have with chapatis or rotis.
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