Khatta-Meetha Aam Ka Murabba (Sour-Sweet Mango Marmalade) Recipe
Cuisine: Rajasthani
Course: Side Dish
Diet: Vegetarian
Servings: 6
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Mango (preferably Totapuri) | 2 |
| Sugar | 1-1/2 cups |
| Water | 1/2 cup |
| Red Chilli Powder | 1 teaspoon |
| Cardamom Powder (Elaichi) | 3 to 4 pods |
| Salt | As required |
| Saffron strands | A few (for garnish) |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~100 kcal |
| Protein | ~0.2 g |
| Carbohydrates | ~25 g |
| Sugars | ~22 g |
| Fiber | ~1 g |
| Fat | ~0 g |
Instructions:
-
Prepare the Ingredients:
Start by gathering all the ingredients, including the grated raw totapuri mangoes. These mangoes are ideal for making the tangy-sweet marmalade that defines this dish.
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Make the Sugar Syrup:
In a saucepan, combine water and sugar. Place it on medium heat and stir occasionally. Once the sugar has dissolved, bring the mixture to a rolling boil. When the syrup reaches a boil, turn off the heat to stop the cooking process. -
Cook the Mangoes:
Carefully add the grated raw mango into the prepared sugar syrup. Stir gently and bring the mixture back to the stove over low to medium heat. Let it cook for about 5 to 6 minutes, allowing the flavors to meld together. -
Spice It Up:
Add red chili powder, cardamom powder, and a pinch of salt to the mixture. Stir well to ensure the spices are evenly distributed. Let it cook for an additional 2 minutes, ensuring the flavors have fully incorporated into the marmalade. -
Finish and Garnish:
After cooking, switch off the flame and remove the saucepan from the heat. Allow the marmalade to cool slightly, and then garnish with a few strands of saffron for a touch of color and fragrance. -
Serve:
Serve the Khatta-Meetha Aam Ka Murabba as a delightful side dish with a traditional Rajasthani Thali. It pairs perfectly with rice, roti, and a side of Rajasthani gatte ki sabzi and dal fry.
Tips for Making Perfect Khatta-Meetha Aam Ka Murabba:
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Choosing Mangoes: The type of mango used is crucial for this recipe. A raw, slightly sour variety like Totapuri works best as it adds a tangy bite that balances the sweetness of the sugar syrup.
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Adjusting Sweetness and Spice: You can modify the sweetness and spice levels according to your preference. If you like it sweeter, increase the sugar. For a spicier version, add more red chili powder.
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Storage: The marmalade can be stored in an airtight container for up to 1-2 weeks in the refrigerator, making it a perfect accompaniment for your meals throughout the week.
Serving Suggestions:
This tangy-sweet mango marmalade is a versatile dish, serving as a perfect side with various Rajasthani meals. It enhances the flavors of dal, roti, or rice and can even be enjoyed with parathas or as an accompaniment to fried snacks.
Enjoy the rich flavors of Rajasthan with this classic recipe that brings together the best of sour and sweet, all in one delightful dish!
