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Long gone are those summers when you lazed around on the shaded of your porch and enjoyed the mythical mango murabba coming out of your grandmother's huge jars drying in the sun. your childhood will not return, nor will your sweet old grandmother but the mango pickle can still be made. Pickle recipes are like a path down memory lane because when you make aam murabba, your kids will be talking about it fondly ten years later.
This is the best time of the year to make this mango pickle because partially green mangoes are required for this pickle recipe. The mangoes are not quite ripe yet and you can make hay while the sun shines. This Indian mango recipe produces of the best tangy mango pickles you will ever taste. As mangoes are available only in the hottest part of the year, this is a typical summer recipe.
Ingredients For Aam Murabba:
1. Raw green mangoes (unripe) 1 kg (cut into slices)
2. Sugar 500 grams
3. Lemon juice 1 cup (6-8 lemons squeezed)
4. Kewra (screw pine) essence 1 teaspoon
5. Green Cardamom seeds (choti elaichi) 1 tablespoon
6. Water 1 litre
Procedure For Making Aam Murabba:
- Slice the mangoes and boil them in water for 5-6 minutes. This will get rid of their pinching sourness.
- Throw away the water and in another pan boil water (1 lt) with the sugar and lemon juice. When the water boiled down to half, add the mangoes.
- To this thickening slush add the kewra essence and crushed cardamom seeds. Keep mixing it for 4 to 5 minutes as the water dries up taking in the spices.
- Finally when you see hardly any liquid and only slush, the pickle is done. The whole process should take not more than half an hour.
Pour the murabba into clean jars. Keeping them in the sun will make their flavour richer.