Aam Gurer Murabba (Tangy, Sweet and Aromatic Raw Mango Preserve)

Continuing with my mango mania, sharing one more traditional north Indian recipe made from raw unripe mangoes. ‘Aam Gurer Murabba’ or ‘Morobba’ (as we Bengalis pronounce it) is a preserve made from tart sour mangoes. It’s basically a two ingredient recipe – mangoes and sugar. But I have replaced sugar with ‘Gur’ or Jaggery. It gives the pickle a distinct flavor. Both are cooked till you get a jam like consistency and there you have a finger licking sweet-sour tasting preserve.

‘Aam Gurer Murabba’ goes very well with chapattis, parathas, poories or you can have it with any rice preparation also. It also makes for a nice condiment in the tiffin box along with chapattis. You can also serve this ‘murabba’ as a side condiment with a north Indian meal. ‘Murabba’ can also be had as a sweet after meals. You can keep the ‘murabba’ at room temperature or in the fridge.

3

Ingredients:

  • Unripe Green Mangoes – 400 grams
  • Cane Sugar Jaggery – 300 to 350 grams (Add as required)
  • Nigella Seeds – ½ tsp
  • Fennel Seeds – ½ tsp
  • Fenugreek Seeds – 1 tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ¾ tsp
  • Asafetida – ¼ tsp
  • Mustard Oil – ¼ cup
  • Salt – ½ tsp

Steps:

  1. Rinse and wipe dry the mangoes. Then cut the mangoes into cubes.
  2. In a thick bottomed pan melt the jaggery.
  3. Add the mangoes and salt. Cook these for 3-4 minutes.
  4. Meanwhile take another pan heat mustard oil. Put in asafetida, nigella seeds, fennel seeds, fenugreek seeds and fry it exudes aroma..
  5. Put in turmeric powder and red chilli powder. Fry for 10-15 seconds.
  6. Switch off both the gas burners. Remove the mangoes into a large bowl.
  7. Pour in the fried masala mixture on it. Mix well. And keep aside to cool down. Aam Gurer Morobba is ready.
  8. Cool murabba completely and then spoon in a clean sterilized glass jar or bottle.
  9. Don’t open it for 2-3 days. Put the jar under sun light for these 2-3 days.
  10. Serve Aam Gurer Murabba as a side condiment with a North Indian meal or you can also have with chapattis/parathas/poories.
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