Name: Sweet and sour mango pickle recipe
Cook time: 30 min
Total time: 3 h 30 min
Yield: 2
Cuisine: Indian
Ingredients: 3 kg raw green mangoes; 1 tablespoon salt; 1 tablespoon turmeric powder; 1 kg sugar; 5 bay leaf (tez patta); 2 tablespoon fennel seeds (sauf); 1 tablespoon nigella seeds (mangrail); 5 cardamom (elaichi); 1/2 teaspoon degi lal mirch powder; 1 teaspoon red chilli powder; 1 teaspoon roasted cumin powder

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Try this aam ka meetha murabba|sweet & sour mango pickle recipe during this mango season.

This recipe is very special because it’s my grandma sweet pickle recipe, it is super delicious, oil-free and let me tell you the best thing about it that you can enjoy it whole year.😉

I mean you can store it for 1 year and enjoy as much as you want but make it in large quantity so that it long last with you till next mango season.

There is lot of work in every Indian household during mango season as few months of hard work gives the pleasure of eating pickle, khatai and other raw mango varieties throughout the year.

But let me also tell you that every effort of yours will be successful and after trying this sweet pickle once you’re going to make it during every mango season.

This sweet mango pickle has sweet, sour and very slight spiciness to it, serve it with meal or paratha.

This recipe requires very basic ingredients you can easily find it online or on local shops. I hope you will give it a try and like it.

I am also sharing an audio which is in Hindi it includes tip so make sure to listen it.

Aam ka murabba

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How to make aam ka murabba

Wash, dry, chop and peel the mangoes. chop the mangoes in the 4 parts. make sure to remove the seeds from it.

You can chop the mangoes into 4 part or give it a shape according to your choice. Then transfer the peeled mangoes to a big container add salt and red chilli powder in it, mix it well.

Aam ka meetha murabba|sweet & sour mango pickle recipe

Let it rest for 2 to 3 hours, so that it may leave water. It depends on the mangoes that how much water it will leave. sometimes it may leave it I more water and sometimes it may leave little less water.

If mango leaves as much water as mine mangoes (as shown in image) then no need to discard it if mango leaves little more water then discard half of it. Eg: if it leaves 4 big glass water then discard 2 glass and keep 2 glass.

Then transfer the mangoes with water in the deep bottom pan or kadhai, make sure to use big kadhai so that you can easily stir it.

Add sugar in the mangoes and mix it nicely, cover it and leave it for at least 1/2 hour so that sugar is melted.

Now cover and cook the mangoes at low flame for 10-12 minutes, after 10 minutes add fennel seeds, kalonji seeds or mangrail or nigella seeds, cardamom powder and bay leaves or tez patta.

Again cover and cook at low flame for 15-20 minutes and after 10 minutes check if it is cooked or not by inserting knife or fork in it.

Uncover the mangoes immediately and cook it at medium to high flame until one string sugar syrup consistency is formed.

When one string sugar syrup consistency is formed add degi lal mirch powder, lal mirch powder and roasted cumin powder. mix it well.

Cook it for another 5 min and turn off the flame.

Let it cool down. when it is cooled down completely then store it in a jar.

Top tips

Mangoes

The mango should be the mixture of sweet and sour, it should not be completely sweet or completely sour. or ask the fruit vendor to give you mango for sweet pickle or you can see the images of the mango I have used.

Everything depend on the mangoes, sometimes mango may leave less water or sometimes it may leave more water. if it leaves more water then keep the half and discard the half or it has water as much as mine mangoes have or little more than that than no need to discard.

Don’t over cook the mangoes cook it until fork or knife is inserted in it easily. when the mangoes are cooked don’t cover it otherwise you may end up getting chutney.

Utensil

Use big deep bottom pan or kadhai, use silver kadhai rather than using non stick pan. If you don’t have silver kadhai then use non stick one but most preferably use silver one.

Sugar

I bought 3 kg mangoes and after peeling and chopping it was 2 kg. so for 2 kg sugar add 1 kg sugar, if your mango is little sour then increase the amount of sugar.

Sugar can be substituted with jaggery.

We need only one string sugar consistency not more than that.

Checkout Aam ka meetha murabba|sweet & sour mango pickle recipe video on YouTube.

FAQs

How to preserve murabba?

Store it in a jar also known as martban or barni. this mango murabba can be stored for 1 year at normal room temperature. we always make this murabba during mango season and enjoy it whole year.

You can purchase pickle jar at ceramic stores or utensil store, it cost around ₹50-₹100 or if you live in Delhi, India then buy from Banjara market.

It is quite expensive online so it would be better to buy from local shops.

What is murabba called in English?

Marmalade or Sweet and sour jam made with raw green mangoes.

Other mango recipes you might like

Non alcoholic mango mojito

Thick mango shake

Eggless mango semolina cake

Recipe card

Yield: 2 kg pickle

Sweet and sour mango pickle recipe

This mango pickle is sweet, sour and is little spicy, it goes perfect with meals. It requires very basic ingredients and is delicious.

Cook Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

3 kg raw green mangoes
1 tablespoon salt
1 tablespoon turmeric powder
1 kg sugar
5 bay leaf (tez patta)
2 tablespoon fennel seeds (sauf)
1 tablespoon nigella seeds (mangrail)
5 cardamom (elaichi)
1/2 teaspoon degi lal mirch powder
1 teaspoon red chilli powder
1 teaspoon roasted cumin powder

Instructions

Wash, dry, chop and peel the mangoes. chop the mangoes in the 4 parts. make sure to remove the seeds from it.
You can chop the mangoes into slices or give it a shape according to your choice. Then transfer the peeled mangoes to a big container add salt and red chilli powder in it, mix it well.
Let it rest for 2 to 3 hours, so that it may leave water. It depends on the mangoes that how much water it will leave. sometimes it may leave more water and sometimes it may leave little less water.
If mango leaves as much water as mine mangoes (as shown in image) then no need to discard it if mango leaves little more water then discard half of it. Eg: if it leaves 4 big glass water then discard 2 glass and keep 2 glass.
Then transfer the mangoes with water in the deep bottom pan or kadhai, make sure to use big kadhai so that you can easily stir it.
Add sugar in the mangoes and mix it nicely, cover it and leave it for at least 1/2 hour so that sugar is melted.
Now cover and cook the mangoes at low flame for 10-12 minutes, after 10 minutes add fennel seeds, kalonji seeds or mangrail or nigella seeds, cardamom powder and bay leaves or tez patta.
Again cover and cook at low flame for 15-20 minutes and after 10 minutes check if it is cooked or not by inserting knife or fork in it.
Uncover the mangoes immediately and cook it at medium to high flame until one string sugar syrup consistency is formed.
When one string sugar syrup consistency is formed add degi lal mirch powder, lal mirch powder and roasted cumin powder. mix it well.
Cook it for another 5 min and turn off the flame. Let it cool down. when it is cooled down completely then store it in a jar.

Notes

We need only one string sugar consistency not more than that.

I bought 3 kg mangoes and after peeling and chopping it was 2 kg. so for 2 kg sugar add 1 kg sugar, if your mango is little sour then increase the amount of sugar.

Use big deep bottom pan or kadhai, use silver kadhai rather than using non stick pan. If you don’t have silver kadhai then use non stick one but most preferably use silver one.

Don’t over cook the mangoes cook it until fork or knife is inserted in it easily. when the mangoes are cooked don’t cover it otherwise you may end up getting chutney.

Everything depend on the mangoes, sometimes mango may leave less water or sometimes it may leave more water. if it leaves more water then keep the half and discard the half or it has water as much as mine mangoes have or little more than that than no need to discard.

The mango should be the mixture of sweet and sour, it should not be completely sweet or completely sour. or ask the fruit vendor to give you mango for sweet pickle or you can see the images of the mango I have used.

Nutrition Information:

Yield:

2 kg

Serving Size:

1
Amount Per Serving: Calories: 1200Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 239mgCarbohydrates: 735gFiber: 29gSugar: 300gProtein: 15g

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