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Keri no murabbo
કેરીનો મુરબ્બો: raw mango pieces glazed in a saffron and cardamom syrup until glossy and translucent
In Gujarat, when the summer stock of pickles goes up in May, murabbo is the gentle, sweet one that children are allowed to dip into freely. Pieces of firm raw mango (rajapuri or totapuri) are cooked slowly in sugar syrup until they turn translucent and glossy, then scented with saffron and cardamom. Unlike chhundo, which is grated and spiked with chilli, murabbo keeps the mango in distinct, tender-firm pieces in a clear, golden syrup; it tastes like candied fruit with a sour edge. Spread it on a warm thepla or rotli, serve it with khakhra at breakfast, or spoon a little beside a Gujarati thali. The common mistake is boiling the mango hard in the syrup, which breaks the pieces and clouds it; keep it at a gentle simmer. It is ready when the pieces look see-through at the edges and the syrup reaches one-string consistency (a cooled drop stretches into a single thread between finger and thumb). With this much sugar it keeps 6 months in a cool cupboard in a sterilised, dry jar, or longer in the fridge. Chef's tip: soak the cut mango in lightly salted water for 10 minutes first; it firms the pieces and stops browning.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 20
Ingredients
For the murabbo
- 1 ⅛ lb raw green mangoesrajapuri or totapuri, firm and sour; about 400 g once peeled
- ½ tsp saltfor the soaking water
- 2 cups water
- 14 oz sugar
- ½ cup water
- 1 pinch saffron strandssoaked in 1 tbsp warm water
- 5 green cardamomseeds lightly crushed
- 3 cloves (optional)
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Method
0/8 doneStep 1: Prepare the jar: wash jar and lid in hot soapy water, rinse well, then stand the jar upside down in a 250°F oven for 10 minutes (or boil jar and lid for 10 minutes and let them dry upside down). Let it cool completely; jar, lid, bowls and spoons must be bone dry, because a single drop of water is the usual reason a pickle goes mouldy.
Step 2: Wash, dry and peel the 1 ⅛ lb raw green mangoes. Cut into 2 cm cubes or thin wedges, discarding the stone.
10 minStep 3: Stir ½ tsp salt into 2 cups water and soak the mango pieces for 10 minutes. Drain well.
10 minStep 4: Put 14 oz sugar and ½ cup water in a heavy pan and stir over a medium heat until the sugar dissolves.
3 minStep 5: Add the mango and 3 cloves if using. Bring to a gentle simmer and cook on a low heat, stirring gently now and then, until the pieces turn translucent and tender but still hold their shape, 15–20 minutes. Skim off any foam.
20 minStep 6: Keep simmering until the syrup reaches one-string consistency: a drop cooled between finger and thumb pulls into one thread, 5–7 minutes more. Do not go further or it will set hard.
7 minStep 7: Turn off the heat and stir in 1 pinch saffron strands with its water and 5 green cardamom. Cool completely; the syrup thickens as it cools.
Step 8: Ladle into the dry jar so the syrup covers the mango. Keep up to 6 months in a cool cupboard, or in the fridge in hot, humid weather, using a clean dry spoon. Throw it away if you see mould, it fizzes or it smells fermented.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 0 g
- Carbs
- 23 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does keri no murabbo take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of raw green mangoes?
- Tinned mango pulp, same weight.
- What can I use instead of sugar?
- Caster sugar, same amount.
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