Authentic Green Mango Murabba Recipe – Cardamom & Cumin Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Green Mango Murabba Recipe – Cardamom & Cumin Spice Blend

Introduction

Oh, Murabba! Just the word conjures up memories of my grandmother’s kitchen, filled with the sweet, spicy aroma of simmering fruit. This Green Mango Murabba, or aam ka murabba as we call it, is a taste of summer sunshine bottled up in a jar. It’s a little sweet, a little tangy, and wonderfully spiced – a perfect accompaniment to your breakfast, a delightful addition to a cheese board, or even a comforting spoonful straight from the jar (don’t judge!). I’m so excited to share my family’s recipe with you. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t just any mango murabba. It’s a celebration of flavors! The combination of tart green mango, warming spices like cardamom and cumin, and a hint of black pepper creates a truly unique and addictive taste. It’s surprisingly easy to make, and the result is a beautiful, homemade preserve that’s far superior to anything you can buy in a store. Plus, it makes a wonderful gift!

Ingredients

Here’s what you’ll need to make this delicious Green Mango Murabba:

• 2 cups grated green mango (about 3-4 medium mangoes)
• 2 cups granulated sugar
• 0.5 tbsp black pepper powder (around 5 grams)
• 0.5 tbsp roasted cumin powder (around 5 grams)
• 0.25 tbsp salt (around 1.5 grams)
• 0.5 tbsp cardamom powder (around 2.5 grams)
• Few saffron strands (about 10-15 strands)

Ingredient Notes

Let’s talk ingredients! Using kachi keri (raw, green mangoes) is key here – they have the perfect tartness for balancing the sweetness. You want mangoes that are firm to the touch, but not rock hard.

Don’t skimp on the saffron! A few strands add a beautiful color and a subtle floral aroma. It really elevates the murabba.

Now, about that roasted cumin powder… I always roast my own cumin seeds because it makes a world of difference. Just dry roast them in a pan until fragrant, then grind them to a powder. It’s so worth it!

Spice blends for murabba can vary regionally. Some families add a pinch of ginger powder or even a tiny bit of chili powder for a kick. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the grated green mango and sugar in a heavy-bottomed pan. This is important – a heavy bottom prevents sticking and ensures even cooking.
2. Cook over medium heat, stirring frequently. You’ll notice the mango starts to release its juices and the sugar begins to dissolve. Keep stirring!
3. As the mixture heats up, it will start to reduce. Continue stirring and regularly scrape the sides of the pan to prevent sticking.
4. Once the mixture has reduced by about half, it’s time for the spices! Stir in the black pepper powder, roasted cumin powder, salt, and cardamom powder. Mix well to ensure everything is evenly distributed.
5. Keep cooking, stirring continuously, until the mixture reduces to about three-quarters of its original volume. This is where patience comes in!
6. Now, gently fold in the saffron strands. Watch as they release their beautiful color into the murabba.
7. Reduce the heat to low and simmer, stirring constantly, until the murabba reaches a thick, jam-like consistency. This can take another 10-15 minutes. You’ll know it’s ready when a drop of the murabba holds its shape on a cold plate.
8. Remove from heat and let the murabba cool completely.
9. Finally, transfer the cooled murabba into a clean, dry, airtight container.

Expert Tips

• Don’t rush the process: Slow and steady wins the race when making murabba. Cooking it low and slow ensures the flavors meld beautifully and the murabba reaches the perfect consistency.
• Stir, stir, stir! Seriously, constant stirring is key to preventing sticking and burning.
• Check for consistency: Place a small drop of the murabba on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
• Use good quality spices: Freshly ground spices will always give you the best flavor.

Variations

• Vegan Adaptation: Substitute the sugar with an equal amount of agave nectar or maple syrup.
• Spice Level Adjustment: For a milder flavor, reduce the black pepper powder to ¼ tbsp. For a spicier kick, add a pinch of cayenne pepper! My friend, Priya, loves adding a tiny bit of green chili paste.
• Festival Adaptations: This murabba is especially popular during Holi and summer celebrations. It’s a lovely addition to festive meals.
• Sugar-Free Option: You can experiment with sugar substitutes like erythritol or stevia, but be aware that the texture and flavor might be slightly different.

Serving Suggestions

This Green Mango Murabba is incredibly versatile!

• Spread it on toast or crackers with a slice of cheese.
• Serve it with yogurt for a sweet and tangy breakfast.
• Use it as a glaze for grilled meats or vegetables.
• Or, simply enjoy a spoonful straight from the jar – I won’t tell!

Storage Instructions

Store the cooled murabba in a clean, dry, airtight container in the refrigerator for up to one month. Make sure to use a clean spoon each time you take some out to prevent contamination.

FAQs

• What is Murabba and its cultural significance? Murabba is a traditional Indian fruit preserve, similar to jam but with larger chunks of fruit. It’s been a part of Indian cuisine for centuries and is often associated with celebrations and special occasions.
• Can I use a different type of mango? While green mangoes are traditional, you can experiment with other slightly tart mango varieties. Just adjust the sugar accordingly.
• How do I know when the Murabba has reached the right consistency? The murabba should be thick and jam-like. A good test is to place a small drop on a cold plate – it should wrinkle when you push it.
• What is the best way to roast cumin seeds for this recipe? Dry roast cumin seeds in a heavy-bottomed pan over medium heat for 2-3 minutes, or until fragrant. Be careful not to burn them!
• Can this Murabba be canned for longer storage? Yes, you can! However, canning requires specific equipment and knowledge to ensure food safety. I recommend researching proper canning techniques before attempting it.