So how many of you are enjoying a delicious mango season around you?. Any mango pickles, preserves, cakes, tarts, jam etc are being savored at your home? As for us, here in Mumbai, it surely is a season to devour bounty of Baadam and Hapus (Alphonso) variety of mangoes, and loads of tangy tender unripe mangoes to pickle and preserve.
Today’s recipe is yet another simple way of preserving semi-ripe mangoes, in a spiced up sugar syrup with some nuts thrown in.
|Ambh Jo Murbo||
- 8 Semi-ripe mangoes , if Alphonso, but if using Totapuri or Rajapuri, use 6 mangoes
- Sugar 1 kg
- Salt ¼ tsp
- Black pepper corns 10-12
- Nigella seeds (Basri ja bhij) 1tbsp
- Green cardamoms, slightly crushed 7-8
- Almonds 8-10 (You can use other unsalted nuts like pistachio, walnuts etc)
- 3-4 strands of saffron soaked in 1 tsp of water (optional)
- Juice of fresh lime/lemon 1-2 tsp
- Rinse clean, wipe dry and peel the mangoes.
- Slice them evenly into thick slices. If the slices are uneven, the smaller ones will turn mushy.
- Take a thick bottomed pan and add sugar.
- Add 4 cups of water and let the mixture heat up till the sugar dissolves completely. Add lemon juice to remove the impurities of sugar, if any.
- Add Nigella seeds, crushed cardamoms, pepper corns and salt. Lower the heat immediately.
- Add mango slices and very carefully mix everything. Be very gentle while mixing.
- Cook on low heat. High heat will make the chunks go dry and stiff.
- Mix at intervals and cook till mangoes just turn translucent, and look soft and juicy.
- Meanwhile blanch the almonds. Peel and slice almonds. Chop the nuts if you are using pistachio or walnuts.
- Put off the gas and add nuts, saffron water (optional) and mix very gently.
- Let the preserve cool completely before you store it in a clean and well sterilized jar.
- This preserve stays well in refrigerator for above an year.