Apple Murabba is a delicious Indian pickle and is perfect as a side for your Gujarati thali. It is easy to make with basic ingredients.

Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2010.

Murabba is known as Murabbo in Gujarati. Murabbo is essentially a sweet preserve prepared in India that is made with various fruit, such as keri no murabbo. The fruit is cooked in a sugar syrup and flavoured with whole spices.

What makes murabba different from chundo, like this keri no chundo, is that murabba is made with whole spices and is without red chilli powder.

Using cooking apples is a great alternative to mango. Apples are naturally sweet, are easy to prepare and taste delicious with the gentle flavours from the whole spices.

My Mum uses green cooking apples but it can work with any apple variety.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Cooking apple - peeled and grated.

Sugar - to a degree you can adjust the sugar to your sweetness preference, but you need to use what the recipe quantifies to allow for the murabba to set. I have used dermerara sugar but you can use any.

Oil - flavourless or neutral oil works best.

Whole spices - cumin seeds, cinnamon stick, cloves, cardamom crushed and saffron.

Serving Suggestion

Serve apple murabba with methi thepla, bhakhri or with any Gujarati shaak.

Treat it as an apple relish and add to sandwiches, toasted sandwiches or serve with rosemary oatcakes or crackers and cheese. A bit like this apple chutney with saffron.

Storage

Apple murabba can be stored in an airtight container at room temperature for a month. Do not allow moisture to enter the container.

It is possible to freeze this side dish. Place in freezer safe bags or container and keep frozen for up to 3 months. Allow to thaw at room temperature.

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