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Mango Preserve Aam Murabba Recipe

This is the grand old Punjabi all time favorite Mango condiment, mango slices in a flavored syrup

It takes three days to make a batch.

How to make Murabba (Indian Sweet Preserve)?

Ingredients

Cure Exemplar in Fitkari and Choona

1. Mangoes just ripe but very firm: 2 pounds

Peel and discard pit. Cut into ¼" thick slices.

2. Water: 4 cups

3. Pickling-lime (Paan Choona): ½ teaspoon

4. Alum (Fitkari): ½ teaspoon

Syrup

1. Water: 2½ Cups

2. Sugar: 3 Pounds

3. Salt: 1/8 teaspoon (pinch)

4. Lime juice: 1 Tablespoon

Juice from one fresh lime

5. Cinnamon sticks 3"x¼" sticks: 3

6. Green Cardamoms seeds cracked: 1 teaspoon

Method

Cure Mangoes in Fitkari and Choona

1. Prick each slice with a fork few times

2. Rub in Fitkari and Choona. Add water.

3. Cure for 12 hours

4. After 12 hours, remove the mangoes from the solution. rinse and soak in cold water for 15 minutes. Repeat the drain rinse and soaking steps in fresh water two more times. Remove mangoes and set aside

Syrup

1. Mix water, salt, lime juice, and sugar. Bring to a boil. Turn down heat

2. Heat to 220º F or one thread consistency

3. Add mango slices. Cook till mango slices are slightly translucent

4. Turn off heat. Let it cool and cure for 12 hours at room temperature.

5. Remove mangoes with a slotted spoon. Set mangoes aside

6. Put the syrup back on heat. Bring to a boil. Add cinnamon and cardamoms

7. Heat to 220º F or one thread consistency

8. Return the mango slices to the syrup. Let it cool to room temperature

9. Transfer the contents to sterilized jars.

10. Tie a muslin cloth on the mouth. Let it age for 12 hours

11. Remove muslin cloth and secure with sterilized lid.

Store in cold dry place. Good for one year.

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