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JAMS AND PICKLES


MANGO MURABBA (SWEET MANGO PICKLE)

JAMS AND PICKLES
As mangoes start fading from the market, I tend to preserve the king of fruits for infinite time as I am never filled with this fruit. One of the best things I do is pickle the mangoes in the form of Jams and Murabbas.

      DIFFERENCE BETWEEN JAM AND MURABBA

 Jam is sweet and sour jelly like consistency of a fruit or even many fruits cooked in sugar syrup whereas Murabba, is a side dish in which puree of semi ripe mangoes is either cooked with sugar syrup and then spiced or simply grated mango pulp along with sugar and spices is left in the Sun for aleast a week (depending on the intensity of the heat of Sun) till it becomes  juicy and soft .
I made app. 400gm of Murabba from 2 mangoes. The sweet and sour,  savoury  and chilly  and the flavour of basil leaves in Murabba makes it a special side dish on my dining table.

Important tip: Do not let Murabba come in contact with water or moisture.

 INGREDIENTS FOR MAKING MURABBA INSTANTLY

•2 Semi ripe mangoes + 5 to 6 basil leaves (peel the mangoes, cut into small pieces and make a puree along with basil leaves in the grinder)  .Reserve few small mango pieces.
•Same amount of sugar (2 cups puree=2 cups sugar)
•1 lemon juice (has high pectin)
•1/2 tea spoon Red chilly or paparika
•1/4th tea spoon Salt
•few basil leaves

Now what we do is

In a thick bottomed pan, take the puree+sugar and place this pan on medium heat.
Once it starts bubbling turn the knob to the lowest flame, add mango pieces and keep stirring continuously.
•After few minutes to check its  consistency, drop a lil murabba on a plate and tilt. If done, it should not flow.
Now add chilli or paprika and  lemon juice  Cook for 2 more minutes and turn off the flame.
While it is hot, collect this Murabba in a glass air tight container and enjoy with bread Paranthas OR just a spoon full to ease your sweet tooth.
Instant Murabba is ready and can be used for 3 months if protected from moisture.


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