Am Ka Murabba Free Mp3 Download Amer Jar (Indian Mango Preservation)

Aam Ka Murabba or Aam Murabba is a sweet and tangy, aromatic raw mango preserve. You can also term it as Indian jam or preserve. This is one way you can preserve the green ‘king of fruits’ and enjoy it even after the season is over. The flavor of cardamom and saffron in this marmalade makes it more delicious. It’s also vegetarian and gluten-free.

What is marmalade?

Originally an Arabic word, ‘Murabba’ is nothing but a sweet preserve made of berries or fruits, spices and sugar.

It can also be classified under candied fruits and is a popular preserve in the Middle East, Central Asia, South Asia and South Caucasus.

Maramba, which is known to possess medicinal properties, can be prepared both dry and wet. Thus, in India, it is believed to have various uses as folk and traditional medicine.

Some fruits that can be made into marmalade are Indian gooseberry (amla), mango (this mango is like marmalade), winter melon, apple, plum, apricot and quince.

About mango dal

I have no shame in calling myself a mango freak, and I feel sorry for those people who are unable to taste this wonderful fruit for one reason or another. They are truly missing out on a delicious, sweet natural gift from Mother Nature.

So, for my love for mangoes, this is another recipe that is close to my heart. This Aam Ka Murabba is a traditional North Indian preparation made with raw sour green mangoes.

Apart from fruit, there is another ingredient in the recipe, which is sugar. Both of these are cooked till jamish consistency is achieved and you get a finger licking sweet and sour preparation. Flavors include cardamom and saffron.

Here’s a tip: make a small batch of marmalade because grating lots of mangoes can be a tedious and tiring task.

You will get about 450 grams of Am ka Murabba from 2 big mangoes. Store the marmalade at room temperature or in the refrigerator. To make more, it’s best to double the recipe.

Aam ka murabba is a super masala with chapati, thepla, potato paratha, khichdi, steamed rice with dal fries or any North Indian comfort food. You can enjoy the delicious taste of this preserve as a dessert after your meal.

Step by step guide

How to make Am ka Murabba

Prepare the mango

1. Wash and dry the unripe mangoes. Then, peel them.

2. Drain or mash the mangoes. I used 2 large raw mangoes and got about 1.25 tightly packed sliced ​​mangoes.

3. Grind 4 to 5 green cardamoms and 1 to 2 cloves in a mortar. Set aside. Discard the cardamom pods.

Am ka murabba made

4. In a pan, take grated or chopped mango with 1.5 cup sugar. The amount of sugar added depends on the sourness of the mango and your taste.

I added 1.5 cups of sugar. You can also add jaggery powder instead of sugar. I used raw sugar. Jaggery would definitely be a healthier option.

5. Turn on the heat. Stir the mango-sugar mixture very well.

6. On low heat or simmer, cook the mango mixture. Initially, the sugar will melt and the consistency will be watery.

7. Stir frequently so that the sugar does not crystallize and continue to boil the mixture.

8. When the sugar syrup starts to cook, you will see the mixture bubbling.

9. Keep stirring and cooking.

10. The mixture will start to thicken.

11. When the sugar in the mixture reaches 2 thread consistency, turn off the heat. If you cook further, the jam gets a thick, sticky and hard consistency.

You can also choose to cook until 1 string consistency. The consistency should look jam-like and transparent. The mango should also have a slight crunch.

12. Add powdered cardamom and cloves to the mixture and a few strands of saffron (crushed). When cooled, the consistency thickens.

Omit saffron if not available.

13. Mix very well and cool the mixture completely.

14. Once cooled, spoon aam ka murabba into a clean sterile glass jar or bottle. Lasts well over 3 months in the refrigerator and about 15 to 20 days at room temperature.

15. Serve aam ka murabba as a side dish with North Indian dishes or you can also have it with parathas or roti.

Marmalade, pickles and chutneys

The terms marmalade, pickle and chutney can be a bit confusing and sometimes even interchangeable. This is mainly due to commercial labels that often tend to use one in place of the other

However, in culinary terms, these three are distinct terms. The only common thing about these three is that they are all methods of preserving fruits and vegetables.

Mubaraba

Since this post is dedicated to a marmalade, I will start with it. As mentioned earlier, a jam is usually a preserve. The base is primarily a fruit or berry. The method is simple – chopped, grated or sliced ​​fruits are cooked with sugar or left in the sun, to a jam-like consistency. Additional flavors such as saffron, cardamom or other spices can be used.

A similar variant of aam ka murabba is the very popular aam chunda, a specialty of Gujarati cuisine. The difference is chunda is spiced with red chilli powder and not marmalade. Usually, I finish both preparations at the same time.

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Pickles or pickles are usually both vegetables and fruits, which are mixed with salt and spices, dipped in oil and dried in the sun, or cooked. Pickling can also be done in brine (salt and water solution) or vinegar solution. Apart from the Punjabi style mango pickle, I also have this lemon pickle and amla pickle, which are absolute favourites.

chutney

A chutney can generally be considered a relish or spread. It can be made with fruits, vegetables, herbs, nuts, yogurt, etc. and can be wet or dry. Wet chutneys may or may not be tempered and dry chutneys can be made fresh with each meal. For keeping this Bengali style sweet and sour mango chutney.

More green raw mango recipes to try!

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This am ka murabba recipe post was updated from the archive first published in June 2015 and republished in April 2023.