Aam Ka Murabba / Sweet, Sour & Spicy Mango Pickle
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About Aam Ka Murabba / Sweet, Sour & Spicy Mango Pickle
Aam ka Murabba—just hearing the name is enough to make your mouth water! This North Indian delicacy, rooted in the Arabic tradition of sweet and sour preserves, transforms green mangoes into an irresistible treat that perfectly balances tartness, sweetness, and gentle heat.
Prepared when raw mangoes are at their tangy best, this murabba blends the sharpness of fresh mango with granulated sugar, black pepper, roasted cumin, and a touch of salt. The result is a medley of flavors—spicy, sweet, and sour—that makes it a delightful snack or a vibrant accompaniment to your favorite meals.
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Recipe Time & More
Ingredients
- 2 cup Mango (grated)
- 2 cup Granulated Sugar
- 1/2 tbsp. Black Pepper
- 1/2 tbsp. Cumin Seed (Jeera, Roasted)
- 1/4 tsp Salt (or as per taste)
- 1/2 tbsp. Cardamom Powder (Elaichi)
- 1.5 strands Saffron Strands
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Instructions
- In a heavy bottom cooking vessel, add grated green mango and sugar.
- Cook on medium flame by stirring in between until the mixture is reduced to half.
- Now add black pepper powder, cardamom powder, salt and roasted cumin powder. Mix and stir in between. Scrape the sides of the vessel in between, as a layer will start to form on the sides when the mixture thickens.
- When the mixture is reduced to 3/4 of its consistency, add saffron strands. Mix gently.
- On low flame cook by stirring until the mixture reaches thick jam like consistency. Turn off the flame and leave it to cool.
- Once the murabba has come down to room temperature, spoon it into air tight container and lid it. Leave in the fridge to use up to a month.
- You can serve this murabba with savory biscuits or crackers or even matri or spread it on bread or top it on rusk.
Recipe Notes
Additional Tips
- For an extra aromatic touch, lightly toast the cumin seeds before grinding them into powder—this deepens their flavor and adds a smoky undertone to the murabba.
- If you prefer a chunkier texture, cut the mangoes into thick batons or cubes rather than grating them; adjust the cooking time as larger pieces may take longer to soften and absorb the syrup.
- To prevent crystallization of the sugar syrup during storage, add a few drops of lemon juice when cooking—the citric acid helps keep the syrup smooth and glossy.
- Store the murabba in sterilized glass jars and ensure the mango pieces are fully submerged in syrup; this will not only intensify the flavors over time but also prolong shelf life without refrigeration.
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Recipe Nutrition
Calories: 103kcal | Carbohydrates: 27g | Sodium: 38mg | Sugar: 27g
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I’m excited to try this recipe!
This looks so appetizing! Thank you.
This is so tempting! Can’t wait to cook it.
Looks so incredible! Thank you for sharing.
Yum! This recipe is a must-try.