Keri No Murabbo - Aam Ka Murabba more than a pickle it's like a preserve or you may call it Relish or Jam if you like. Made with just a few ingredients but taste awesome. Tart raw mangos cooked with sugar syrup and flavoured with whole aromatic and golden spices such as Cardamom, Cloves, Cinnamon and Saffron. Similar recipe to our Cooking Apple Murabbo

It has this unique taste, it's delicious and yummy! If you have sweet tooth, definitely you will die for it.  I am falling short of words to describe this aromatic and heavenly Instant Keri No Murabba. It's Mango after all !!!

Perhaps nearly every culture in the world has a tradition of preserves and pickles of varying produces from season to season. And in India every household stocks up their pickles throughout every season, like root vegetable pickles are made during winter, spring and early summers are suitable for chillies and scorching summers are best for lime, lemon and obviously Mango !!!

And right now, pickling season in India is in full swing, for many, pickling season is not just making pickles but it is given such importance as celebrating any festival and in many households, it is an annual ritual that is still treated with ceremony it rightly deserves.

Pickling techniques and finished products might vary from region to region, but they have their one Mantra which is common that is loud and clear that 'No Indian meal complete without a smidgen of pickle'.

I would only eat pickle with vaghareli khichdi , puri or thepla. I find pickles too strong with other spicy food.

I might just fit Keri No Murabbo or Keri No Chundo in my meals as these are not as strong as other pickles and it suits my palate.

Keri no murabbo, aam ka murabba, instant keri no murabbo
Side dish
Yield: 2 small jars



Delicious and yummy Gujarati style Preserve or Relish prepared with raw rajapuri mango, sugar and whole spices.
prep time: 30 Mcook time: 15 Mtotal time: 45 M


  • 500 g raw and firm rajapuri mango grated
  • 1 kg sugar
  • Big pinch of saffron threads
  • 5-6 cloves
  • small piece cinnamon
  • 1/2 tsp. cardamom powder



  1. Try to squeeze as much as water from the grated mango.
  2. In squeezed water soak saffron threads.
  3. In stainless steel, pan combine grated mango and sugar.
  4. Mix very well.
  5. Put the pan on low heat and cook the mixture.
  6. Continuously keep stirring.
  7. First, the mango mixture will get watery as sugar dissolves.
  8. After a few minutes, you will see again mixture getting thicker as sugar syrup is thickening.
  9. You need consistency of 2 thread chasni ( syrup )once you achieve that, add saffron soaked water and turn off the heat.
  10. Add other spices and remove from the stove.
  11. Let it cool completely.
  12. Once cool down, store in a sterile jar.
  13. Keep it in a cool but dry place.


Do not store this relish in the refrigerator.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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