Amla Murabba Recipe | Awla Jaggery (gud) Murabba | Indian gooseberry sweet pickle recipe | How to make instant Indian gooseberry relish with step by step instructions

This quick, instant, ready under 30 minutes, irresistible, zero oil,  refined sugar free, vegan, gluten free, sweet and sour Amla Murabba Recipe | Awla Jaggery (gud) Murabba is mildly spiced pickle/relish.

It is delicately flavored with saffron and cardamom powder. In addition to that, it does not have any artificial flavor, color or preservatives.

Gooseberry/amla/awla fool is our new favourite dessert during winters when amla is found in abundance here in this part of the world.

How to make amla Murabba recipe | Awla Jaggery (gud) Murabba?

Murabba is a sweetened fruit preserve prepared by using fruits, sweetener and spices. Here I have used Indian gooseberry/amla to make murabba recipe.

Murabba can be made with variety of fruits like from raw mango we can make Aam ki Launji | Sweet and spicy mango Chutney | Raw mango chutney is the most popular one in India.

Amla Murabba Recipe | Awla Jaggery (gud) Murabba, a delicious pickle

Amla Murabba Recipe is a sweet instant pickle/relish served as a side dish along with Indian meals.

It tastes best with Methi thepla/ fresh Fenugreek flatbread.

How to make this?

Amla Murabba is prepared by cooking Indian gooseberries in a sweet syrup of Muscovado sugar (known as khandsari in Hindi) & jaggery/gudh along with spices like cloves, cinnamon and peppercorns. It’s flavored with dry ginger powder and saffron.

Cooking this way makes our  traditional winter preserve flavorful and healthy too.

This murabba has a shelf life of 6 months or more when refrigerated in an air tight container.

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Amla Murabba Recipe | Awla Jaggery (gud) Murabba | Indian gooseberry sweet pickle

This quick, instant, ready under 30 minutes, irresistible, refined sugar free, vegan, gluten free, sweet and sour Amla Murabba Recipe | Awla Jaggery (gud) Murabba is mildly spiced pickle/relish.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: pickles

Cuisine: Indian

Keyword: amla murabba, awla Murabba, awle ka murabba, how to make gooseberry sweet pickle

Servings: 1 Glass jar (small size)

Author: Lata Lala

Ingredients

• 250 grams Indian Gooseberries /Amla
• 150 grams Jaggery powdered/ grated
• 100 grams Khandsari/Muscovado sugar
• 2 cloves
• 1 stick cinnamon
• 1/4 tsp saffron
• 1/2 tsp dry ginger powder
• 1/2 tsp black salt

Instructions

• Wash the amla(Indian gooseberries) thoroughly and pat dry using a kitchen napkin.
• Slit each amla all over using a knife. Make sure you slit amla till your knife touches the seed.
• This would help the syrup to penetrate well.
• In a pan, add 4 cups water and bring it to boil. Add slitted amla and boil for around 10 minutes till it becomes tender.
• Drain the water, place it in colander to dry thoroughly. Dab with kitchen napkin so that no moisture left in amla. Next, chop amla into small pieces.
• Meanwhile, grind sugar in a mixture jar into fine powder. Keep it aside for later use.
• Then in a pan, make a layer of chopped amla, sugar powder and jaggery powder.
• Place this pan on stove, keep the flame on low and stir it at regular intervals.
• Cover with lid once jaggery and sugar are completely dissolved. Keep the flame low.
• After a while, add saffron strands, cinnamon, cloves, dry ginger powder, and black salt. Mix well.
• You need to keep cooking murabba till sugar syrup reaches one string consistency and the amla should be transparent.
• To check that, just take a drop of cooked jaggery-sugar syrup between your index finger and thumb.
• Stretch it between your index finger and thumb. If it forms a single string, the syrup is perfectly cooked. Turn off the flame and do not cook further.
• Amla murabba is ready. Let it cool down completely and store it in air-tight glass bottle.

Notes

1. Choose fresh and bigger size amla for murabba.

2. Jaggery (gud) imparts beautiful color and flavor to murabba.

3. Boil amla till it is slightly soft and cooked at 80%, do not overcook it.

4. Dry amla completely, if wet then it reduces murabba self-life.

5. Always cook murabba on low flame.

6. Properly cooked amla absorbs the sweet syrup and becomes completely transparent.

7. Always store amla murabba in a glass bottle/jar with a tight lid on once cooled completely. Refrigerate the jar and use as required.

8. Always use a clean, dry spoon while you sample the murabba.

Step by step instructions and pictorial presentation to make

Wash the amla(Indian gooseberries) thoroughly and pat dry using a kitchen napkin.

Slit each amla all over using a knife. Make sure you slit amla till your knife touches the seed.

This would help the syrup to penetrate well.

In a pan, add 4 cups water and bring it to boil. Add slitted amla and boil for around 10 minutes till it becomes tender.

Drain the water, place it in colander to dry thoroughly. Dab with kitchen napkin so that no moisture left in amla. Next, chop amla into small pieces.

Meanwhile, grind sugar in a mixture jar into fine powder. Keep it aside for later use.

Then in a pan, make a layer of chopped amla, sugar powder and jaggery powder.

Place this pan on stove, keep the flame on low and stir it at regular intervals.

Cover with lid once jaggery and sugar are completely dissolved. Keep the flame low.

After a while, add saffron strands, cinnamon, cloves, dry ginger powder, and black salt. Mix well.

You need to keep cooking murabba till sugar syrup reaches one string consistency and the amla should be transparent.

To check that, just take a drop of cooked jaggery-sugar syrup between your index finger and thumb.

Stretch it between your index finger and thumb. If it forms a single string, the syrup is perfectly cooked. Turn off the flame and do not cook further.

Amla murabba is ready. Let it cool down completely and store it in air-tight glass bottle.

NOTES

1. Choose fresh and bigger size amla for murabba.

2. Jaggery (gud) imparts beautiful color and flavor to murabba.

3. Boil amla till it is slightly soft and cooked at 80%, do not overcook it.

4. Dry amla completely, if wet then it reduces murabba self-life.

5. Always cook murabba on low flame.

6. Properly cooked amla absorbs the sweet syrup and becomes completely transparent.

7. Always store amla murabba in a glass bottle/jar with a tight lid on once cooled completely. Refrigerate the jar and use as required.

8. Always use a clean, dry spoon while you sample the murabba.