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