Kishmish ka Murabba, Sweet Raisin Pickle
by Tarla Dalal

If you have never tried pickling raisins before, you have missed something all along! It is time to try it out, right away. Very different and addictively tasty, this Kishmish ka Murabba is a unique sweet pickle made of raisins, sweetened with brown sugar and honey.

The brown sugar gives the murabba an exquisite taste, which must be tried to be understood. If you are fond of sweet accompaniments, you can also try the Pineapple and Raisin Chutney , and the Grated Amla Murabba .

Kishmish ka Murabba, Sweet Raisin Pickle

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Kishmish ka Murabba, Sweet Raisin Pickle recipe - How to make Kishmish ka Murabba, Sweet Raisin Pickle

1/2 cup raisins (kismis)
1/2 cup brown sugar
1 1/2 tbsp honey
a pinch of citric acid (nimbu ka phool)
1/4 tsp salt to taste

Method

Combine the brown sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a slow flame for 2 minutes, while stirring continuously till the sugar has dissolved completely.
Add the raisins, mix well and cook on a medium flame for 15 minutes, while stirring occasionally or till the syrup is of two string consistency.
Switch off the flame, add the honey, citric acid and salt and mix well. Cool completely.
Pour into a sterilized glass jar and store it in the refrigerator.
Use as required.

Nutrient values (Abbrv) per tbsp

Energy	85 cal
Protein	0.2 g
Carbohydrates	21.2 g
Fiber	0.1 g
Fat	0 g
Cholesterol	0 mg
Sodium	112.1 mg

Click here to view calories for Kishmish ka Murabba, Sweet Raisin Pickle

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Reviews

Mrs swaleha Zafar khan

on 21 Nov 17 12:50 PM

I tried this recipe, it turned out yummy..

Tarla Dalal

21 Nov 17 03:17 PM

Hi, We are delighted you loved the Angoor ka Murabba recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Foodie #673136

on 08 Nov 17 02:04 PM

mam instead of brown sugar can we use normal white sugar. and instead of nimbu ka phool can we use lemon juice?

Tarla Dalal

08 Nov 17 05:18 PM

Hi, We would prefer you use brown sugar as it will give a better colour but if you wish you can try with white sugar...Citric acid is used as an preservative...

Sunita Y.

on 18 Jan 17 09:35 AM

Little different from the normal achar, but gorged by everyone during dinner as the sweet ans sour taste with a hint of brown sugar, it quickly became my husband''s tiffin accompaniment.

Tarla Dalal

18 Jan 17 09:53 AM

Hi Sunita , we are delighted you loved the Angoor ka Murabba recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.