AMBYACHA MORAMBA | KAIRICHA PHODINCHA MORAMBA| AAM ( MANGO) KA MURABBA |KAIRICHA KISACHA MORAMBA | PIKLELA AMBYACHA MORAMBA |INDIAN MANGO JAM|mango preserve

A simple recipe, so yummy, typical Maharashtrian delicacy.Moramba /MURABBA is an indian mango jam . 
Very simple to make and children love it too. You can eat it with chapati or bread or even as a sweet dish pots lunch .

The basic process for making moramba for both raw mango (kacha amba) & ripe mango ( piklela amba) is same .In case of raw mango kairi you can chop it into cubes (phodi) which is called phodincha moramba or can grate it which is known as kisacha moramba

ambycha kisacha moramba/grated mango moramba

Piklela ambyacha moramba / ripe mango moramba

AMBYACHA PHODINCHA MORAMBA /RAW MANGO PIECES MURABBA

Ingredients:

1  cup raw mango pieces (with skin removed) / ripe yellow mango
1  1/2 cup sugar (adjust sugar as per sourness of sugar)
1 tsp
pinch salt


Method :

1.Remove skin of raw green mango with help of peeler & make half inch pieces.remove skin properly or else moramba will turn black.

2.Mix mango pieces & sugar in a vessel & keep for 10 minutes.add pinch of salt

3. Next  keep the above vessel on gas on slow flame till sugar starts to melt & you get a two string sugar pak (don tari pak) .Keep on stirring in between .

4.After u get don tari pak switch off gas & add remaining elaichi powder & let it cool.

5. Once cool store it in a glass or plastic container .

6.Keep in fridge & it will stay for even one year.You can even  keep it even outside fridge for 1 month.

Tip:

1.While making raw mango moramba you can add 2 pieces of cloves (lavang) for extra taste.

2.Do not add lavang while making ripe / piklela ambyacha moramba.

3. Do not add water during the entire process of making murabba or else it can catch fungus after few months