Keri no Murabbo is a chunky Gujarati style mango preserve made with raw green rajapuri mangoes, whole spices, saffron and sugar. My authentic recipe has been passed down generations and perfected to make murabbo that's has an irresistibly glossy finish and a thick syrup that clings to each mango piece.
Note – This post has been updated with new images and content. First published in 26 April 2016.
A proper authentic mango murabba
I can always rely on a generous spoonful of murabbo to jazz up my Gujarati thali!
During spring, my Mum and I make keri no murrabo with vibrant green mangoes. During the autumn, it's usually apple murabba. Eating seasonally is so much more satisfying!
Our family version is tender, glossy (almost glass-like) with plenty of spice infused through. The mango pieces becomes translucent and candy like but still remain whole.
I love it with most Gujarati vegetable shaak recipes. As it has a long shelf life, it's also good for travelling - just keep a container of methi na thepla handy!
Hayley x
Ingredients highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Raw Green Mango – I specifically use Rajapuri mangoes, which are available during the Indian mango season (April–June) in some Indian grocery stores.
Rajapuri mangoes have a dense, firm flesh that holds its shape when cooked, making them ideal for murabbo. When raw, the flesh is pale, crunchy, and mildly sweet-tart. As it cooks, it softens and turns beautifully tender while still keeping that signature “bite.”
This is quite different from the smaller raw mangoes I use for kanda keri nu kachumber, which are more common and sharper in flavour.
For this recipe, I cut the mango into pieces to keep that bite. I usually grate the mango for keri no chundo instead. Both methods are traditional, so you can choose what you prefer.
Whole spices - traditionally, cinnamon bark, crushed green cardamom pods and cloves are used.
Saffron - saffron threads provide colour and flavour and are authentic to murabbo recipes.
Sugar - I use white sugar. You need double the quantity of sugar to mango.
Lemon juice - I've recently started adding a squeeze of fresh lemon juice which wasn't in my Grandma's traditional recipe. I found that occasionally the murabbo would crystallise. Adding just a dash of lemon juice prevents this happening without adding it's own flavour.
Step by Step Method
I've found the whole process takes around 30 minutes. You need to ensure the sugar syrup is perfectly formed to be able to preserve the mango for a longer shelf life.
Prep the mango - peel and cube.
Cook mango chunks in water until softened.
Make sugar syrup to a 1 thread consistency.
Boil the cooked mango, whole spices and saffron in the syrup. Aim for a 1 string consistency. Add lemon juice, mix and allow to cool before storing.
Store
Keri no Murrabo will keep for 4-5 weeks at room temperature. Do not allow any moisture to enter the jar.
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Keri No Murabbo
Ingredients
- 500 grams rajapuri mango peeled and cubed
- 1 kilo sugar
- 10 saffron threads
- 6 cloves
- 2 small stick cinnamon bark
- 5 green cardamom pods crushed
Instructions
- Wash the 500 grams rajapuri mango and peel away the skin. Cut the flesh into small cubes.
- Boil water in a large pan then tip the mango in. Allow the mango to cook for 5-6 minutes or until just tender. Remove the mango and pour away the water.
- Place 1 kilo sugar in the pan and add just the amount of water to cover the sugar.
- Heat the sugar water and cook the syrup until you reach a 1 thread consistency.
- Add the cooked mangoes, 10 saffron threads, 6 cloves, 2 small stick cinnamon bark and crushed 5 green cardamom pods and keep cooking until the syrup again reaches a 1 thread consistency..
- Once it reaches the correct consistency (1 thread consistency) remove from the heat.
- Allow the murabbo to cool completely, then store in a clean and dry jar.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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liza says
nice post