Photo Credit: Raghavan Iyer
Mango Marmalade (Murabba)
This marmalade recipe is addictively hot, pleasingly sweet, with just the right touch of acid.
Servings: 2 cups
- 1 pound unripe mango
- 1 cup granulated sugar
- ¼ cup cider vinegar
- 2 tablespoons ground red pepper (cayenne)
- ½ teaspoon ground cardamom
- Peel the mango (you may need more than one) with a potato peeler. Using the large holes of a box grater or a mandoline with the shredding attachment in place, shred the mango on all sides as close as you can get to the pit without shaving the large seed. You should end up with about 4 cups of shreds.
- Place the mango shreds in a medium-size saucepan and stir in the sugar, vinegar, cayenne, and cardamom. Let the sugar-studded shreds come to a boil over medium-high heat. Boil the mango mixture, uncovered, stirring it occasionally. Once the liquid starts to evaporate, after 8 to 10 minutes, reduce the heat to medium-low and continue simmering, uncovered, stirring occasionally, until the sugar starts to caramelize, and look bubbly with a gorgeous reddish-brown luster and very much jamlike, 10 to 15 minutes. Remove the marmalade from the heat and let it cool.
- Once cool, store the marmalade in a glass container (because then you can look at it and marvel at its beauty) in the refrigerator for up to a month. Whenever you wish to use the marmalade, let it come to room temperature so it spreads easily. A quick zap in the microwave or immersing the jar in hot water will expedite that.
Recipe excerpted and modified from Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer (Workman, 2013).
Calories: 139kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Sodium: 2mg | Fiber: 2g | Sugar: 33g