Sour-Sweet Mango Marmalade Recipe
A vegetarian Rajasthani recipe with mango (raw), -/2 sugar, water. Ready in 1h 20m, serves 6.
Curated byPriyanka Rathore🇮🇳
Instructions
8 steps- 1
To begin making the Khatta-Meetha Aam Ka Murabba, keep all the ingredients ready, including the grated raw totapuri mangoes
mango (raw)(2) - 2
In a saucepan, add water and sugar on medium heat and bring it to a boil
-/2 sugar(1 cups)water(1/2 cup) - 3
Once you see it come to a rolling boil
- 4
Turn off the flame
- 5
Add the grated mango into the syrup
mango (raw)(2) - 6
Bring back to flame and cook it for 5 to 6 minutes and then add red chilli powder, cardamom powder and a pinch of salt
red chilli powder(1 teaspoon)to 4 cardamom powder (elaichi)(3)salt - as required - 7
Cook further for 2 more minutes and then switch off the gas
- 8
Garnish Khatta-Meetha Aam Ka Murabba with saffron stands and serve it as a side dish with a hearty Rajasthani Thali with rice or Roti and Rajasthani gatte ki sabzi and Dal fry
saffron strands - few for garnishing
Rate this recipe
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Sour-Sweet Mango Marmalade Recipe
A vegetarian Rajasthani recipe with mango (raw), -/2 sugar, water. Ready in 1h 20m, serves 6.
Curated byPriyanka Rathore🇮🇳
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Directions
8 steps- 1
To begin making the Khatta-Meetha Aam Ka Murabba, keep all the ingredients ready, including the grated raw totapuri mangoes
mango (raw)(2) - 2
In a saucepan, add water and sugar on medium heat and bring it to a boil
-/2 sugar(1 cups)water(1/2 cup) - 3
Once you see it come to a rolling boil
- 4
Turn off the flame
- 5
Add the grated mango into the syrup
mango (raw)(2) - 6
Bring back to flame and cook it for 5 to 6 minutes and then add red chilli powder, cardamom powder and a pinch of salt
red chilli powder(1 teaspoon)to 4 cardamom powder (elaichi)(3)salt - as required - 7
Cook further for 2 more minutes and then switch off the gas
- 8
Garnish Khatta-Meetha Aam Ka Murabba with saffron stands and serve it as a side dish with a hearty Rajasthani Thali with rice or Roti and Rajasthani gatte ki sabzi and Dal fry
saffron strands - few for garnishing
Rate this recipe
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