MURABBA

MANGO MURABBA


Murabba is used mostly in the North Indian states. This is a kind of sweet chutney/pickle that goes well with rotis, parathas and other wheat/maida preparations. The consistency of this dish is thick, somewhat similar to Jam. Mango murabba is sweet, but chunda(see recipe, chunda) is little spicy.This can be made during the season and preserved for a long period. Raw mangoes and gooseberries can be used for this purpose.


Ingredients:
raw mangoes-1 kg,
sugar-1 1/2 kgs,
salt-1/2 tsp,
lemon juice-1 tsp,
cardamom powder-1 tsp.
Method:
Wash  the mangoes and peel them with the help of a peeler.
Grate them.
Cook the mangoes in a thick bottom vessel, using 2 cups of water.
After it is cooked, add the sugar, salt and the lemon juice and cook till it comes to the jam consistency.
Remove from the flame, add the cardamom powder and mix well.
On getting cooled, store in a sterilised bottle. It will last long, almost for an year.


Gooseberry (Amla/Avla)Murabba.
Amla-1kg(medium size),
alum-1 tsp,
sugar-1 1/4kg,
kesar- a pinch,
cardamom powder-1 tsp.
Method:
In a large vessel add alum and 2 litres of water.
Wait till it gets dissolved.
Soak the amlas in this water  for 24 hrs.
Strain the amlas and wash well with cold water. Prick all the amlas, here and there, with fork.
Cook the amlas in water for 10 mts.
When cool, strain them.
Make sugar syrup using 1/2 litre of water, adding kesar in it.
Cook amlas again in this syrup to one-thread consistency.
Keep it for 2 days.
Afte 2 days, cook the amlas to 2-thread consistency.
Remove from the flame.
Add cardamom powder and mix well.
The murabba is ready. On cooling, store in a sterilised air-tight bottle.

CHUNDA

CHUNDA

This is a kind of sweet pickle and goes well with rotis/parathas, etc. Basically, it is a gujarati preparation.The preparation is similar for chunda and murabba(see recipe, murabba) , but chunda is little spicy that goes well with roti/paratha, while murabba is used as a jam which can be consumed by itself and can be taken with bread, roti etc.


Ingredients:
raw mangoes-2(large and fleshy ones),
sugar-500 gms,
salt-2 tsps,
chilly powder-1 tsp,
turmeric powder-1 tsp,
cloves(lavang)-6,
ghee-2 tsps.
Method:
Wash and de-skin mangoes with the help of a peeler.
Grate them.
Heat a heavy bottom pan.
Add mango gratings and a cup of water.
When mango is well cooked, add the sugar, chilly powder, salt and turmeric powder and cook till the contents comes to a jam consistency.
Remove from flame. Add the ghee.
Powder the cloves, add to it and mix well.
Chunda is ready.
Store it in a clean and sterilised bottle and keep it in the fridge for a better shelf-life. It can last 5 to 6 months.