Hi Mamta,

I was looking for the recipe of Keri (Raw Mango) ka murabba on the net, when I happened to visit your site.

I must say this is a wonderful site and has most of the recipes that one could need.

This site is a boon for girls like me who miss the delicacies made by our mom?s

Every year during this season my mom used to make Aam ka Murabba. Now, I want to try that out.

Some of the ingredients she used were -

Keri (sliced), sugar, cardamom, cinnamon, tej pata, dalchinni, red chilli powder, and may be some more.

And I remember that she used to pressure cook all of these ingredients.

But unfortunately, I don?t know the proportion of the ingredients and how much time we should cook it for.

I will greatly appreciate if you could provide any tips for this.

Thanks in advance

Hi Kanchan

I am glad that my recipe help you out.

I have the recipe you ask, actually my late dad's recipe, he used to make all pickles, jams, murrabbas and chutneys in our house. I have his 'register'. I will try to write it down for you this afternoon, if I get time. I have guests visiting from India at present and I am bout to go out.

Mamta

Thanks...I will wait patiently till then.

Hello Kanchan

I have sent you the recipe via your mail address. Let me know if you try it and it comes out okay. My dad's recipe was in old Indian measures. I have tried to convert it as best as I can, but have no time to try it just now, unfortunately.

Best wishes

Mamta

hi mamta

just going through your site for reccipes could not find exact recipe for keri

ka murabba please can you send me the recipe for the same

thank you

humaira

arifzafar@sify.com

Dear mamta, please share this recipe with the rest of us. I'm intrigued - is it a sort of pickle?

Liza

Mum's away just at the moment - just incase you thought she was ignoring you. She'll be back in a few days and I'm sure she'll answer your query then!

Hello Liza, Humaira and Kanchan

Keri is mango.

Murabba is simply fruit cooked in sugar syrup. Fruit preserve).

My dad's recipe is given below, if one of you wanst to try it. As I have given up eating mangoes (don't ask why!), it will be a while before I can check it out. I have had to change old Indian measures from my fathers recipe book, to metric system. If any of you enterprising people try it out, please let me know if it works. Until it has been checked, I can't really post it on the site.

I am still waiting to hear from Kanchan, who was going to try it out.

Incidentally, while in brazil just now, we had murabba made from cashew fruit, absolutely delicious!

Mamta

Green Mango Preserve

Am Ka Murabba

Suresh Chandra Gupta

Murrabba is a preserve similar candied fruit. The fruit remains in the syrup, unlike in candied fruit, where it is taken out of the syrup and dried. Firm and half ripe mangoes are required. Raw mangoes will need too much sugar and ripe mangoes will become too soft.

Ingredients

1 kg. mangoes

20 gm. salt

1 liter water

To make syrup

1 kg. sugar

1.5 liter water

1. Wash, peel, cut the mangoes into thick slices. Prick all over with

a fork.

2. Make 2-3 % solution of salt and water and soak the mango slices in it for 6-7 hours. This removes excessive sharpness of fruit and their capacity to absorb sugar is increased.

3. Drain away the salted water and wash in tap water.

4. Now boil the1 liter water in a pan, bring to boil, add mangoes and simmer until mangoes are a little soft, not mushy. Riper the mangoes, less time they will take, anywhere from 5-15 minutes. Keep aside.

5. To make the syrup, boil water and sugar together. Remove any scum with tea strainer. Cook until it has ?one thread? consistency.

6. Add the drained mango slices, simmer until syrup becomes like honey.

7. Wash jars in a dishwasher or heat in an oven at 180 C, for 10 minutes. To fill jars, place a spoon in the jar and pour murrabba in, while still hot. Close lids.

Tip from Ian Hoar; Turn jars upside down The reason for this? First of all, to re-sterilise the lid, in case any spores got onto the inside after removing from boiling water and before sealing down. More importantly, to make a really good seal. By turning upside down as soon as the jars are filled, the consequent shaking creates a positive pressure inside the jars, which forces a tiny amount of jam into the interstices (cracks) between lid and jar, and making a perfect seal. After five minutes, turn the jars the right way up again. You'll never have a problem with any kind of mould or fermentation. And that's a promise from someone who makes more than 30 pots each of at least 10 different jams and has done so for over 12 years. You do not need wax paper discs when you use this method..

When cool, wipe clean, label and store.

Note: When making murrabba from other fruits, remember that initial boiling time of fruits can vary, depending on how firm they are. Something like Aamla ( Indian Gooseberry like fruit, Emblica offcinalis) may take up to an hour to soften up.

Hi, Mamta

Please share this recepie with me

Hello Bharti

I am translating it from my father's 60 year old jam/pserves diary and will post it on site in a few days.

mamta

Hello Bharti

I finally got around to making the murabba and writing down the recipe. It is now on site. Kavey will post the pictures when she has time, but you can see them here;Amla Murabba. It is quite tasty!

Murabba made from whole fruit is a longer process and will take me more time to sort out.

Pictures are here;http://www.flickr.com/photos/mamta1/?saved=1

Mamta