3 Mulberry-Based Recipes By Indian Chefs Are A Must-Try

Loaded with antioxidants, mulberries are a nutrient-dense fruit often missing from Indian meals. They are rich in flavonoids, resveratrol, and anthocyanins, which are known to reduce oxidative stress, reduce inflammation, and keep the skin healthy. These berries are also considered good for digestion because of their dietary fibre content. They support the liver, brain, eyes, and heart while helping a person manage their diabetes.

You can enjoy mulberries as they are, but if you use them to create delicious recipes, you can elevate a simple dish into a gourmet delight. Slurrp connected with Indian chefs - Ho Chi Ming, Executive Chef, Renaissance Bengaluru Race Course Hotel, Chef Rahul Istwal, Angsana Oasis Resort and Spa, Bengaluru, and Gaurav Paul, Executive Chef, Bengaluru Marriott Hotel Whitefield, to bring you easy-to-follow guides to use the berries efficiently in your kitchen. From adding them to salad to letting them shine as the star ingredient in desserts, home cooks should experiment with these to take the cooking game up a notch.

Mulberry, Feta, And Arugula Salad

While highlighting the recipe, Chef Ho Chi Ming said, "The gentle sweetness of mulberries pairs effortlessly with creamy feta, while the lemony dressing adds just the right spark. It’s a mellow dish with the added goodness of antioxidants."

Ingredients

For Salad

  • 250 grams of arugula lettuce
  • 100 grams of mulberries
  • 50 grams of feta cheese

For Dressing

  • 15 ml of extra virgin oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 minced garlic
  • Salt and pepper to taste

Also Read: Chefs Share Healthy Summer Recipes With Seasonal Ingredients You Must Try

Method

  • Wash and dry all the ingredients thoroughly.
  • In a bowl, whisk together all dressing ingredients until well emulsified.
  • In a separate bowl, combine the salad ingredients and season with salt and pepper
  • Pour the dressing over the salad and toss well to coat evenly.
  • Serve in a bowl, top with crumbled feta, garnish with a balsamic drizzle and serve.

Mulberry Jam

"A little piece of home, this tangy mulberry jam recipe is simple yet nostalgic, especially for those who grew up near the hills. This wild berry jam is perfect on toast, swirled into desserts, or savoured by the spoonful straight from the jar," added Chef Rahul Istwal.

Ingredients

  • 4 cups fresh mulberries (rinsed, stems removed)
  • 2 cups sugar (adjust to taste)
  • 2 tbsp. lemon juice
  • ½ tsp lemon zest (optional)

Method

  • Wash and stem the mulberries.
  • In a saucepan, combine the mulberries, sugar, and lemon juice. Gently mash.
  • Bring the mixture to a boil, then simmer for 20–30 minutes on low heat, stirring often, until the jam thickens.
  • To check if it's ready, test it by placing a spoonful on a chilled plate — if it wrinkles when pushed, it's ready.
  • Stir in lemon zest (optional). Pour the hot jam into sterilised jars, seal them tightly, and refrigerate. For longer storage, process the jars using standard canning methods.

Mulberry and Probiotic Shrikhand

Chef Gaurav Paul said, "My love for this versatile Indian berry, also known as ‘Shahtoot’, grew during my time in the city of the Nizams, Hyderabad. Locally sourced, it features a range of dishes from salads to main courses and desserts. Here, I share my creative take on presenting mulberries."

Ingredients

  • 100 grams of mulberries
  • 200 grams of yoghurt plain
  • 25 ml of probiotic milk
  • 25 grams of icing sugar
  • 10 grams of chopped nuts

Method

  • Hang the yoghurt in a muslin or cheesecloth in the refrigerator to drain excess whey.
  • Blend mulberries, yoghurt, and icing sugar until smooth.
  • Combine the hung yoghurt and mulberry puree with fresh mulberry chunks.
  • Serve chilled in a bowl or glass, garnished with fresh mulberries and chopped nuts.