Tikho Mitho Murbo|Spiced Up Mango Jam
Author: Alka
Spiced up Mango jam Recipe
  • 1 kg Raw mangoes (Raw, firm, Totapuri or Rajapuri variety)
  • 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
  • Nigella Seeds (Kalonji) 3 tsp
  • Black pepper corns 2 tbsp
  • Bay leaves 2-3
  • Cinnamon stick ½ inch piece (optional)
  • Red chilly powder 2-3 tsp
  • A glass of water
  • Lemon juice 2 tbsp
  1. Wash, pat dry and peel mangoes.Grate them with a manual grater.
  2. In a thick bottomed pan or vessel, mix sugar and water (water should cover the sugar, so adjust the amount of water you need)
  3. Heat it, while mixing at frequent intervals till sugar dissolves completely
  4. Now add lemon juice.It will help to avoid crystallization of sugar.
  5. Skim off any grey foam that collects on the surface.
  6. Add the grated mangoes, and rest of the ingredients and mix properly.Beware of the spluttering.
  7. Let it boil for few minutes and then put it on medium flame .
  8. Keep on stirring carefully at regular intervals. It will take almost 50 to 75 minutes to be cooked properly.
  9. When the mixture reaches a consistency similar to that of easily spreadable jam, it is supposed to be done
  10. Let it cool properly and store it in sterilized*, airtight glass containers (jars)
To sterilize the jars, wash the glass jar well and let these boil for around 15 minutes in hot boiling water.Carefully pick the jars out of the hot water and wipe with clean kitchen towel.Fill these immediately with pickle/jam and secure the lid. The shelf life of this Jam is 4-5 months without refrigeration and about a year if stored in refrigerator, provided that no wet spoon is used to take out portions from the jar and that the lid is secured properly.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://sindhirasoi.com/2012/04/tikho-mitho-murbospiced-up-mango-jam/