aam ka murabba recipe, how to make aam ka murabba | mango murabba

mango murabba recipe - sweet, tangy preserve made from raw unripe green mangoes.
4.29 from 7 votes

aam ka murabba recipe with step by step photos – tangy, sweet and aromatic raw mango jam or preserve.

aam ka murabba recipe

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. i have also posted recipes of

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.

few more raw mangoes for you !

aam ka murabba

4.29 from 7 votes
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
mango murabba recipe - sweet, tangy preserve made from raw unripe green mangoes.
aam ka murabba recipe
Course:side dish
Cuisine:north indian
Servings:450 grams

INGREDIENTS FOR aam ka murabba

(1 CUP = 250 ML)
  • 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 (hari eliachi) and 1 to 2 cloves (lavang) - crushed finely in a mortar-pestle
  • a few strands of saffron (kesar) - crushed

HOW TO MAKE aam ka murabba

preparation for aam ka murabba recipe

  • 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 aam ka murabba 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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preparation to make mango murabba recipe

1. rinse and wipe dry the mangoes. then peel them.

mangoes for aam ka murabba recipe

2. grate or shred the mangoes. i used 2 large raw unripe mangoes and got about 1.25 tightly packed cups of shredded mangoes.

shred mangoes for aam ka murabba recipe

3. powder 4 to 5 cardamoms and 1 to 2 cloves in a mortar-pestle. keep aside.

cardamom for aam ka murabba recipe

making aam ka murabba

4. 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. you can also add powdered jaggery instead of sugar. i used organic unrefined cane sugar. jaggery will obviously be a healthier option.

sugar for aam ka murabba recipe

5. switch on the flame. stir this sugar+mango mixture very well.

mango mixture for aam ka murabba recipe

6. on a low flame or sim, cook this mixture. initially the sugar will melt and consistency will be watery.

mango mixture for aam ka murabba recipe

7. stir often so that the sugar does not crystallize and keep on simmering the mixture.

cooking mango mixture for aam ka murabba recipe

8. when the sugar syrup will start to cook, you will see the mixture bubbling .

cooking mango mixture for aam ka murabba recipe

9. keep on stirring and cooking.

making aam ka murabba recipe

10. the mixture will begin to thicken.

making aam ka murabba recipe

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.

making aam ka murabba recipe

12. add the cardamom+clove powder and a few strands of saffron (crushed). on cooling the consistency thickens more.

saffron for aam ka murabba recipe

13. mix very well. cool aam ka murabba completely.

making aam ka murabba recipe

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.

add aam murabba in a sterilized bottle or jar

15. serve aam ka murabba as a side condiment with a north indian meal or you can also have it with chapatis or rotis.

aam murabba recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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33 comments/reviews

  1. if we add citric acid ( nimma vuppu) as preservative will it be good for more than the time mentioned by you..?

  2. hi mam your blog is toooo good.very helpful for beginners. As you use simple language wuth complete discription. u really rock. thanks a ton. take care

  3. very nice..dassana can you please share jam recipes like mixed fruit,apple etc and how to store it for a year or something

  4. Hi.. I tried it just now. N my 4 yr son luvd it… Actually i used to face alot of prblm for his tiffin bcuz he doesnt eats everything on his own and fast food is strictly a NO in his school. So everyday i had to try something innovative early morning but now he himself said “mumma i ll take this tomorrow in my tiffin with paratha” n m so happy… I made jus of 3 mangoes today.. Will make more later. Thankyou sooo much.. Big hug… :-))

    • so sweet 🙂 thanks for this lovely comment. its good that the school has a policy of no fast food. its a trouble initially for moms, but in the long run its better to inculcate healthy eating habits in children. you can make the murabba even from 1 to 2 kg mangoes and store it. it does not get spoiled. the only issue is grating raw mangoes, but if you can get a helping hand, then it is easy. if you are using regular white sugar, then i would suggest to make with jaggery. jaggery is a better option than sugar.

      • Yes i will make it using jaggery now.. N thankfully today the tiffin came empty… :-)) such a pleasure it was.. He calls it mango jam.. I love it when he appreciates anythn i make… Cuz he is very choosy when it comes to food…so a big thankyou once agn.

    • just mix the sugar and grated mangoes. also add the spices. spoon this mixture in a ceramic or glass jar. tie the mouth of the jar with a muslin. keep in the sunlight for 6 to 8 or even more days till the consistency of the sugar syrup changes and the mixture becomes thick. do stir the mixture in a gap of two to three days.

  5. Thanks for aam murabba recipe.I tried that.but it becomes thick.so what can I do to make that murabba thin?it taste good

  6. hi dassana,
    im a frequent visitor of ur site. I’v tried many recipes of urs like Dal Makhani, Hyderabad style capsicum, banana cake, tutti frutti cake, ginger bread and the list goes on.. ur recipes r easy to cook n all d ingredients r easily available. u r doing a gr8 job. keep it up and keep sharing nice recipes. 🙂

  7. Nice n easy recipes
    PL. tell when we are making ice cream at home then.while freezing ice is made on mixture. In which utensil I have to put mixture or cover.l faced this problem every time.pl tell about the easy and home made recipes from ingredients which are easily availabe

    • thanks. for freezing ice cream you can easily use a steel bowl/dabba or even a freezer safe glass bowl. just make sure that the lid is tightly covered. if there is no lid, then cover the bowl with a aluminium foil. many recipes on the website are with easily available indian ingredients.

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