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G E RMay 23, 2018
Quick spiced totapuri murabba
A quick-to-make pickle, this murabba is a favourite of ours to eat alongside crispy koki or with plain, crispy red chilli parathas.
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. Ankiet Gulabani of Belly Over Mind dishes details about this exclusive menu for Nicobar here. Find him on Instagram here, or head to his website here.
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. Ankiet Gulabani of Belly Over Mind dishes details about this exclusive menu for Nicobar here. Find him on Instagram here, or head to his website here.
