Instant mango murabba (kacchi keri no chhundo) Recipe

Cooking Directions

• STEP 1.Peel and grate the raw mangoes.
• STEP 2.In a pan, heat oil and add mustard seeds, asafoetida, and turmeric powder.
• STEP 3.Add the grated mangoes, sugar, salt, and lemon juice. Cook until the mixture thickens.
• STEP 4.Allow the murabba to cool and store it in an airtight container.
• STEP 5.Serve the instant mango murabba as a side dish or spread on bread or crackers.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the amount of sugar and lemon juice according to your taste preference.
• Store the murabba in a cool and dry place to maintain its freshness.

Storage and Serving

• Store the instant mango murabba in an airtight container in the refrigerator.
• Serve it as a side dish with Indian meals or as a spread on bread or crackers.
• It can be stored for up to a month if refrigerated properly.