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| Mango Murabba /Amba cha Murabba/Green Mango Preserve |
Our mothers were great homemakers. They used to work hard to preserve natures bounties for the times when its not available. We used to live in a colony in 7 Jeevan Vikas, Ramdaspeth, Nagpur. The ladies in the colony use to get together and make sauces, jams, pickles and papad etc.
After school, it used to be ½ day school once we stepped in summer; we
used to just follow the laughter and the noise to find Amma. Invariably the
aunty of the house used to feed us all, buy all I mean all the kids and we used
to change and come to help. This used to be especially fun when there were
papad being made.
A legitimate reason to venture out and lots of raw dough to eat! O what
fun it was!
But in winter the fun was all packed up before we came back from school.
The only time we knew that Amma has had her cooking expedition was when we
were served what she made.
We love sweets Amma made jams and murabba every year. We had all kinds
of murabba right from amla, karvanda to raw mango murabba. They lasted for
almost a year almost because a new flavour came along and the old one was
termed as,” not so good.”
A murabba is a preserve of a fruit in thick sugar syrup which is
flavoured with cardamom. I have come to learn about using dalchini/cinnamon and
laung/cloves fairly recently and cannot bring myself to add them to my murabba.
Hope I will some day they are great spices.
Enjoy this murabba with chapattis. Now I understand they are enjoyed
with spicy rotis and khakras too.
