aam ka murabba recipe with step by step photos – tangy, sweet and aromatic raw mango jam or preserve.
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
INGREDIENTS
- 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
INSTRUCTIONS
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.
preparation to make mango murabba recipe
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.
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.
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.
Hi dasanna
Can we add more sugar syrup to it if it gets over…If yes any particular method?
hi kiran, yes, you can. make a 2 string sugar syrup and add. mix very well. hope this helps.
send more recipes-Thanks
welcome delepbiswas
if we add citric acid ( nimma vuppu) as preservative will it be good for more than the time mentioned by you..?
yes it will be. both citric acid as well as lemon juice are natural preservatives.
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
welcome sangeeta. thanks for your kind words and positive feedback.
very nice..dassana can you please share jam recipes like mixed fruit,apple etc and how to store it for a year or something
will do. have taken a note of your recipe requests shree.
yummy and tasty….goes well with chapatis
thankyou vaidya 🙂
Plese mam aap jo bho recipes bataye vo hindi me de toh bhaut accha rahega plese mam.thanku
welcome mamta. we will try to translate recipes in hindi also after some time.
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.
you are welcome niharika and thankyou so much 🙂
Hi ,
It turned out so well n my kids loved it .
Thanks
thanks for the positive review alpa.
this is cheapest and easly made sweet like it
how you make chunda in sunlight.
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.
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
Welcome Dr.Namrata. You can not do anything now. because if you add water then murabba will get spoiled.
this is really mouth watering……
thanks gautami
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. 🙂
thanks bhawana for sharing positive review on recipes. glad to read your feedback.
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.
Sweet!!! i am trying every mango recipe available..:)
thanks nidhi
what should be the proportion if jaggery is to be added
reshma, almost same amount. it also depends upon sourness of mangoes.