This mango jam or as we call it MURBA in sindhi, is a jam like preparation, made from raw mangoes and this is my entry for WBB# 22 Mango madness.
Mango….It is hard to describe what does a mango means to a Mango-eccentric person like me.Those who knows what does eating a ripe, juicy, sweet Alphonso means, surely knows what does heaven means. We in India, specially in Mumbai are blessed to have such a great variety of mangoes.Alphonso, Badam, Totapuri, Rajapuri, Daseri, Langda…..you name it,we get it here in Mumbai.No childhood have grown without sucking those tangy Kacha Kairis (unripe mangoes) with salt and red chilly powder, eating outside school gates (Don’t know about boys, but female folk will nod in yes for sure). Almost all of us have those fond memories of relishing sweet mangoes in hot summer afternoons.I remember my childhood as enjoying the succulent portion of mango attached to its seed, without being bothered about the mango juice trickling down the arm.Who cares for the food etiquette when you are enjoying the King of fruits?
So here is one more way of having your mango Murba is a grated Mango pickle that is sweet and bit tangy. It has the consistency of a marmalade but with lots of grated slivers of mango in it. It could be compared with the Chunda made by Gujratis, in its appearance and ingredients, but the difference lies in its taste (Chunda is more authentic and tasty) and the time of preparation (chunda is sundried for 40 days, while this one is instant). It could be used as spreads onto anything and can be used as a relish. One can enjoy this with,koki or parathas too So here is Recipe of this mango jam, which comes from my Ma-in-law.I am sure whoever makes it, will love it! Now what are you thinking? Just go and grab some raw mangoes, there’s no better way to make use of this sultry summer, except making lots of this jam and storing to last for whole year.
- 1 kg Raw mangoes (always prefer Rajapuri or Totapuri variety of mangoes and be sure these are very raw and firm)
- 1 kg sugar (or 1.25 kg if you want it more sweet and less tangy)The proportion should be 1:1 (or 1: 1.25) of mangoes:sugar (in kg)
- Green cardamons 6-7
- Red chilly powder A spoonful
- A glass of water
- Lemon juice 1 or more spoon
- Wash, pat dry and peel mangoes.Grate them with a manual grater
- In a thick bottomed pan or vessel, mix sugar and water (water should cover the sugar, so adjust the amount of water you need)
- Heat it, while mixing at frequent intervals till sugar dissolves completely
- Skim off any grey foam, which are impurities from the sugar
- Now add lemon juice.It will help to avoid crystallization of sugar
- Add the grated mangoes, few cardamons and mix properly.Beware of the spluttering.
- Let it boil for few minutes and then put it on medium flame .
- Keep on stirring carefully at regular intervals. It will take almost 50 to 75 minutes to be cooked properly.Add red chilly powder anywhere in the mid of procedure
- When the mixture reaches a consistency similar to that of easily spreadable jam, it is supposed to be done
- Let it cool properly and store it in clean, airtight glass containers (jars)
- The shelf life of this murba is 4-5 months without refrigeration and about a year in refrigerator, provided that no wet spoon is used to take out portions from the jar and the lid is secured properly
- Some prefer this murba to be very smooth as jam, in that case cook it on low flame, for some more time.
Note: View This Recipe with Minute Details at Beyondcurries