Amla Murabba with Jaggery

Abhijit Author

By Abhijit

Last Updated Jun 23, 2022


How to Make Gurer Amla Murabba/ Amla Murabba with Jaggery/ Sweet pickle or Murabba of Indian gooseberries

Amla murabba with Jaggery

Indian gooseberries are washed and then pricked by fork and overnight soaked in alum /fitkari water, then simmered in a jaggery syrup along with green cardamom and cook until tender; this is How to Make Gurer Amla Murabba/ Amla Murabba with Jaggery/ Sweet pickle or Murabba of Indian gooseberries. The main and only tricks, in this recipe, are to cook the jaggery. It should reach the single thread consistency where you have to turn off the flame, not before or after, otherwise the whole recipe will be wasted. You can check in my older post How to make Amla Murabba made with sugar.

Equipment required

  1. Wok
  2. fork
  3. Spatula
  4. Glass jar

Ingredients of Amla Murabba

  1. Indian gooseberries-350gm
  2. Jaggery-250 gm
  3. Alum-1/2 inch(20 gm)
  4. Cardamom-2
  5. Black salt-1/2 tbsp
  6. Lemon(Gandhara)-1/2
  7. Peppercorn powder-1/2 tbsp

How to Make Gurer Amla Murabba/ Amla Murabba with Jaggery

Wash and prick all the amla with the help of a fork 

Amla murabba with Jaggery step1

Take 1 alum cake

Amla murabba with Jaggery step

And put it in the grinder jar

Amla murabba with Jaggery step3

Make a fine paste

Amla murabba with Jaggery step4

Mix the alum powder with 500 ml water in a bowl and dip the gooseberries in it, and allow it to soak for 12-14 hours

.

Amla murabba with Jaggery step5

Heat ½ cup of water in a pan

Amla murabba with Jaggery step6

Add the jaggery and stir it to dissolve in water.

Amla murabba with Jaggery step7

Jaggery is dissolved completely

Amla murabba with Jaggery step8

Add the gooseberry.

Amla murabba with Jaggery step9

Sprinkle lemon juice.

Amla murabba with Jaggery step10

Add black salt

Amla murabba with Jaggery step11

Add peppercorn powder

Amla murabba with Jaggery step12

And stir them frequently

Amla murabba with Jaggery step13

Slowly the color is changing

Amla murabba with Jaggery step14

Now check the gooseberry with the help of a fork, it almost boiled.

Amla murabba with Jaggery step15

Stir those 3-4 minutes more to get the required consistency (single thread consistency) of the jaggery syrup.

Amla murabba with Jaggery step16

Now turn off the flame.

Amla murabba with Jaggery step17

And allow them to cool to room temperature

Then transfer them to a glass jar.

Amla murabba with Jaggery step18

You can store them for future use. You can check how the amla became juicy and soft.

Amla murabba with Jaggery step19
Amla Murabba with Jaggery

Amla Murabba with Jaggery

Indiangooseberries are washed and then pricked by fork and overnight soaked in alum/fitkari water, then simmered in a jaggery syrup along with green cardamom and cook until tender; this is How to Make Gurer Amla Murabba/ Amla Murabba withJaggery/ Sweet pickle or Murabba of Indian gooseberries.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Sweet Pickle
Cuisine Indian
Servings 6
Calories

Equipment

  • wok
  • fork
  • Spatula
  • glass jar

Ingredients
  

  • 350 gm  Indian gooseberries
  • 250 gm jaggery
  • 20 gm alum
  • 2 cardamom
  • 1/2 tbsp black salt
  • 1/2 Lemon(gandharaj
  • 1/2 tbsp Peppercorn powder

Instructions
 

  • Wash and prick all the amla with the help of a fork 
  • Take 1 alum cake
  • And put it in the grinder jar
  • Make a fine paste
  • Mix the alum powder with 500 ml water in a bowl and dip thegooseberries in it, and allow it to soak for 12-14 hours.
  • Heat ½ cup of water in a pan
  • Add the jaggery and stir it to dissolve in water.
  • Jaggery is dissolved completely
  • Add the gooseberry.
  • Sprinkle lemon juice.
  • Add black salt
  • Add peppercorn powder
  • And stir them frequently
  • Slowly the color is changing
  • Now check the gooseberry with the help of a fork, almostboiled.
  • Stir those 3-4 minutes more to get the required consistency (singlethread consistency) of the jaggery syrup.
  • Now turn off the flame.
  • And allow them to cool in room temperature
  • Then transfer them to a glass jar.
  • You can store them for future use.

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