Simple, practical, and full of everyday flavour, Aam Ka Murabba (Mango Murabba Recipe) is a gluten-free, vegan North Indian side dish made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 450 · 450 grams
  • Category: Side Dish
  • Cuisine: North Indian

Ingredients

  • 2 mangoes (unripe, green and large - 400 grams or 250 grams grated or shredded mangoes or 1.25 cups tightly packed grated mangoes)
  • 1.5 cups raw sugar (- 300 to 350 grams, can use white sugar or jaggery, add as required)
  • 4 to 5 green cardamoms (- crushed finely in a mortar-pestle)
  • 1 to 2 cloves (- crushed finely in a mortar-pestle)
  • 12 to 15 saffron strands (- crushed, optional)

Method

Preparation

  1. Rinse and wipe dry the mangoes. Then, peel them.
  2. Grate or shred the mangoes.
  3. Powder cardamoms and cloves in a mortar-pestle. Keep aside.

Making aam ka murabba

  1. In a pan, take the grated or shredded mangoes and sugar. Addition of sugar depends upon the tartness of the mangoes and your taste.
  2. Switch on the heat. Stir the mango-sugar mixture very well.
  3. On low heat, cook the mango-sugar mixture. Initially the sugar will melt and consistency will be watery.
  4. Stir often so that the sugar does not crystallize and keep on simmering the mixture.
  5. Keep on stirring and cooking till you get a 2 thread consistency. Turn off the heat. If you cook more then the murabba gets a thick, sticky and hard consistency.You can also cook until you get a 1 string consistency.
  6. Add the powdered cardamom and clove mixture and saffron (crushed). Mix very well.
  7. Cool it completely and then spoon in a clean sterilized glass jar or bottle.
  8. Serve Aam Ka Murabba or Mango Murabba as a side condiment with a North Indian meal or with roti or paratha.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.