Mango Murabba

Keri or Mango murabba is a preserve made from rajapuri mangoes, these mangoes are pretty sour. The recipe is simple; just combine mangoes with sugar, both are cooked until you get a jam like consistency. A mouthwatering sweet and sour pickle is ready in no time. Keri ka murraba goes very well with simple chapattis or parathas. It’s an amazing condiment when served with spicy veggies or dal rice.

Mango Murabba Print

Prep time

10 mins

Cook Time

10 mins

Total Time

20 mins

  • Course : side dish
  • Servings : 4
  • Description : Sweet and Sour Raw mango preserve


    • 2 cups raw mango peeled and cubed
    • 2 cup sugar
    • 1 small piece of cinnamon
    • 2-3 cloves
    • 1 tsp cardamom seeds
    • A little saffron strands
    • Almond flakes


    1. Heat one cup of water in a pan, add mango cubes and cook it till the mango pieces are soft. Once it is done, drain and keep mango pieces aside, don’t throw the water, keep it aside separately in other bowl.
    2. In a pan, combine the sugar and the water which we kept separately after boiling the mangoes. Add some normal water into it and cook it until sugar has dissolved completely, keep on stirring it.
    3. Add the cooked mango pieces, cloves and cinnamon to the sugar syrup and cook over a low flame until the syrup is of two string consistency
    4. Remove it from the stove, add saffron, almomds and cardamom seeds, mix well.
    5. Cool it completely, store it a glass jar. It stays for weeks refrigerated.


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