Muramba is delectable raw mango relish that has a sweet sour flavour. I tried it out twice by two different methods and I loved the texture and flavour of Muramba more when I first cooked the grated raw mango and then added it to sugar syrup. Posting a simple and easy Maharashtrian style raw mango muramba recipe.
- 1 1/4th cup grated raw mango
- 1 1/4th cup sugar( adjust to taste depending on sourness of mangoes)
- 1″ piece of cinnamon (optional)
- 2 cloves (optional)
- 1/2 tsp cardamom powder
- 6 to 8 strands of saffron soaked in 1 tsp warm water
- A pinch of salt
- Rinse, wipe the raw mango,peel the skin and grate it. Transfer it to a deep heavy bottomed pan, and add drinking water just enough to cover the grated mango.Cook it on low heat and let it boil till soft. I boiled it for approximately 6 minutes. Pass it through a siever, drain and keep the grated mango and mango stock separately.
- In a pan add sugar, mango stock and a liitle more water if required just enough to cover the sugar. Cook on low flame till the sugar dissolves completely and starts boiling. Add the cooked grated mango, cinnamon, cloves and let it simmer. Stir continuously. Once the syrup has thickened add cardamom powder,saffron mix, salt and mix well and switch off the flame.
- Cool it completely before transfering to a clean, completely dry air tight glass bottle.You can remove the cloves and cinnamon while transferring the muramba if you want to. Serve muramba along with a meal or rotis or bread too. Store it in the referigerator.
- The proportion mentioned above approximately makes 400gms of muramba. 1cup measure is approximately equivalent to 200gms.
- The muramba should be cooked on LOW flame only. Switch off the flame only after the syrup has thickened. DO NOT OVERCOOK AS THE MURAMBA WILL BECOME STICKY. If after cooling down you feel the muramba is of thin consistency then cook it again till it thickens on low flame only. It’s always better to take basic precautions.
- Totapuri mango is the least sour among all varities of mangoes and best suited for Muramba as it requires comparatively less sugar.
- The mango that I used to prepare the preserve was white, hence muramba is of pale colour. The one that I cut for display is slightly yellow, hence colour may vary accordingly.
- You can remove the cinnamon and cloves before storing the preserve if you want.
- The quantity of sugar to be added depends entirely on the sourness/ tartness of the mango and individual choice. The mango that I used was’nt very tart, hence added equal quantity of sugar.