Murabbo (Raw mango Jam)

Kaachi keri No Murabbo (Raw mango Jam)

Summer time is a time to bring back childhood memories of Raw and ripe mango season… Yummy recipes.. Here’s one more for the season. Quick, easy and tasty…..Has sugar so I would n’t say very healthy… It’s a Jam so occasionally it is very good. In gujrati we call it Murabbo

Raw mangoes

Raw mango Jam (Murabbo)

Ingredients:

2 large or 3 medium size raw mangoes (peeled and shredded) 2 cups
2 to 3 cups of sugar
1/2 cup of water for syrup
2 to 4 whole cloves
2-4 strands of saffron(optional)
1/4 teaspoon of cardammom seeds

Method:

Cook the shredded raw mango in a pressure cooker for about 5 to 7 minutes only. (One to two whistles of the cooker).Use a container with holes to cook the mangoes so there is no water and it cooks dry. (In case you do not have a pressure cooker, you can add the shredded mango to the syrup once it has reached the 1 1/2 string consistancy.

In a large pan/pot, heat one cup of water with the sugar to make a 1and a 1/2 to 2 string syrup. Keep stove on high to medium heat as it progresses to thicken.

The way you know the strings of the sugar syrup is : once the syrup thickens, you take a drop or two on the spatula and from the spatula, dab your first finger and thumb in it slightly.Make sure it’s not too hot or your fingers will burn.Now press the first finger and thumb gently and pick up the first finger to form a string of the syrup. You will see one or more strings forming between your finger and thumb before it breaks. This is the old traditional way my mom taught me to check…Still works great.

Next add the shredded cooked (or straight if not in cooker) raw mango to the syrup and let it cook for a few minutes. Keep stirring. When the mango is fully cooked, you will see the syrup and the mango a transparent color. Add the saffron(optional). The Jam looks shiny glass crystal like. Now add the cardammom seeds and remove from stove. Let it cool completely and once it cools down, store in a glass jar or capped container. On top put the whole cloves for flavor (In ancient times cloves were added so ants would not get into the jam. Now we can just put the jar in the refrigerator but I still put cloves as bring good flavor to the jam.

Place the jar in a refrigerator for longer lasting. Stays for months on the shelf as well.

Enjoy with any indian bread Rotli, Bhakhri, Rotla , even khichdi or a regular multi grain bread/toast.