Mango Dry Fruit Murabba/ Pickle

When ever we think of Pickle first thing comes in our mind is lots of oil and spices. This recipe is a exception in this category as Mango Dry Fruit Murraba is raw mango pickle preserved in sugar syrup. Selected and well blended dry fruits and spices gives it rich aroma. Kids will just love it with bread or paratha.

Mango Dry Fruit Murabba / Pickle

YIELD –1 bottle


Raw Mango - 1 medium size
Cashew - 10 nos.
Raisins - 10nos.
Cardamom seeds - 1/4 tsp
Cinnamon - 1 stcik
Cloves - 2 nos.
Sugar - 1 cup
Few strands of Kesar (Saffron)
Mango Dry Fruit Murraba / Pickle

  1. Wash, peel and chop the mango.
  2. Boil mango cubes in a open boiling water for 5 minutes until tender.
  3. Drain water and allow it to cool. Keep mango cubes and mango stock separately.
  4. In a pan combine mango stock, sugar and 1 cup of water and cook until sugar dissolve stirring occasionally.
  5. Turn the gas flame in slow and add cashew, raisins, cinnamon, cloves and mango cubes.
  6. Cook it until sugar syrup is of two string consistency. Stir occasionally else mango will stick to pan.
  7. Remove from fire and add cardamom and saffron. 
  8. Cool it completely. Once cool down completely store it in sterilized bottle.
  9. It can be stored in refrigerator up to 6 months.

Sending this recipe to Pickle and chutney event hosted by Ammaji's Recipe :


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