Name: Raw Mango Preserve | Aam Ka Murraba recipe by Namita Tiwari at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 7-8 medium size raw green mangoes; Sugar (as required); 1 teaspoon asafoetida; 2 teaspoon fennel seeds (saunf); 1 pinch salt; 1 Teaspoon oil

ABOUT Raw Mango Preserve | Aam Ka Murraba RECIPE

Every storm in summer leaves us with raw mangoes. Raw mango preserve or murraba is made in every household and is very popular in north India. We all have our own versions. Some add cardamom, some love with saffron and we love with hing and fennel seeds. It peps up the meal and is a great accompaniment to parantha and toast.

Ingredients Serving: 10

7-8 medium size raw green mangoes
Sugar (as required)
1 teaspoon asafoetida
2 teaspoon fennel seeds (saunf)
1 pinch salt
1 Teaspoon oil

Instructions

Wash and wipe dry mangoes.
Peel the mangoes
Grate the mangoes. Discard the seeds
Take a steel wok. Measure the grated mangoes using a cup. For every cup of the grated mangoes, add one cup sugar.
Add salt. Mix with a spoon. Cover and keep for 3-4 hours. Sugar will dissolve and release a lot of juice.
Cook on medium heat stirring continuously. By the end of cooking, the colour of the preserve should become golden and it should become thick and coat the ladle. It should be almost jam-like in consistency.
Turn off the heat. Leave to cool.
Heat oil, add asafoetida. Add this tempering to the preserve.
Roast fennel seeds lightly. Cool. Grind coarsely. Add to the preserve.
Store in a sterilized jar.

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