A quick-to-make pickle, this murabba is a favourite of ours to eat alongside crispy koki or with plain, crispy red chilli parathas.
For this recipe, you’ll need
Sugar 1 kilo
Salt 1 tsp
Raw Totapuri mangoes 1 kilo, thickly sliced, 1/2 inch thick
Water 1/4 cup
Salt 1 tsp
Green Cardamom 2-3
Bayleaf 1
Kashmiri Red chilli powder 2 tsp
Cloves 4-5
Black peppercorns 10-12
Cinnamon 3-inch piece
Take a heavy bottomed pan and add 1/4 cup water and half of the sugar and the salt, plus the mangoes. Mix well and put it on the hob on medium-high flame. Keep stirring till the sugar dissolves, in about 2 minutes, then add the rest of the sugar and increase the flame to high. Add the spices and red chilli powder. Boil on high till you have a thick syrup (no need to bring it up to string stage), about 10 minutes. Once the mango starts looking done, and a bit translucent, remove the bay lea and cinnamon and quickly decant it into squeaky-clean jars to cool overnight.
This is one of six dishes from A Sindhi summer maani, an exclusive Sindhi menu that Ankiet Gulabani of Belly Over Mind put together for us. Plus, find him on Instagram here.
