This recipe of sweet mango pickle (murbo as its known in sindhi) was sent to me by my dear friend Dipa Motwani from Malaga.
Mango murbo or muraba is a favourite and eaten with most desi meals. With parathas for breakfast or lunch, with your favourite rice dish this excellent spiced sweet and sour jam kind of pickle goes well with everything!
Try it as a sandwich spread tooo! Combine it with cheese or peanut butter sandwiches… too many combinations for this excellent pickle.
Dipa thank you soo much for the recipe and the pic

One kilo raw mangoes
250 mil of sugar
500 ml of water
1 teaspoon crushed red chillies
1 teaspoon nigella seeds (kalonji)
10-15 black pepper corns
10-15 cloves
1/2 teaspoon of asafoetida (hing)
100 ml of vegetable oli
1 teaspoon of salt
1/2 teaspoon of cardamom powder
3-4 bay leaves

Slice the raw mangoes.
In a large pot put the water and 250 ml of sugar with the cardamom powder and boil till thick till it reaches one string consistency.  Lower the flame and add the mangoes with salt.Add all the spices and leave it to boil stirring all the time or else it will burn. When you see its reduced into half and the mangoes are pulpy take it off the fire and leave it to cool. Put it into a clean sterilised bottle . This will keep for a long time if made well. Its tasty with samosas, pakoras and papad too.
To sterlise a bottle: put a pan of water to boil and add the glass bottle into the boiling water slowly and boil for 5 minutes. Cool and now the bottle is sterilised and ready to be used.
Thank you soo much Dipa!!
This entry was posted in Everything Vegetarian, Gluten Free, Jams and Marmalades, Pickles, Spices, Vegan and tagged , , . Bookmark the permalink.

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