Course  >  Side Dishes  >  Sugar Based Pickles  >  
11 recipes


amla murabba recipe | amla ka murraba | with amazing 22 images. An invaluable winter preserve. Amlas (Indian gooseberries) are a major ingredient in several herbal tonics as they are reputed to be good for the liver, eyes and stomach. Amlas are the richest known source of Vitamin C. Amlas are abundantly available during the winter months. I actually buy a large quantity of this fruit each year to make amla ka murraba. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this amla murraba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all its bitter juices. The entire process takes about 2 to 3 days. First the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, the syrup is boiled again along with the flavouring to a thick honey like consistency and the amlas are added. The thick syrup helps in the preservation of the amla murraba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the amla ka murraba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas. I am sure you will enjoy this amla murabba recipe as much I have enjoyed making it for you. Learn to make amla murabba recipe | amla ka murraba | with step by step photos below.

Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | with 12 amazing images. mango chunda is a preserve that is common to all Gujarati households. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent. Quick mango chunda is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect aam ka chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda. aam ka chunda is popularly served with plain theplas or methi theplas , but you can also enjoy with rotis, puris and parathas. Learn to Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | make with step by step photos

3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | sweet lemon pickle is a brilliant Indian pickle that causes a burst of sweet and tangy flavours on your palate which is an all-time favourite, with fans spanning across generations! Learn how to make nimbu ka achar. The preparation of this no oil lemon pickle needs a bit of tact, but is not difficult if you follow these instructions properly. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. To make 3 ingredient sweet lemon pickle, wash the lemons and wipe them dry using a dry cloth. Cut each lemon into quarters. Transfer into a clean, dry glass or steel bowl, add the rock salt, toss it well, cover with a lid and keep aside for 7 days. Make sure you toss it very well every day without using your hands or spoon. Transfer the lemon-salt mixture after maturing in a deep non-stick pan, add the sugar, mix well and cook on a slow flame for 22 minutes, while stirring continuously. Cool the mixture completely in the same deep non-stick pan. Once cooled, store in an air-tight glass container and use as required. The lemons and salt are allowed to mature for about a week. The salt here acts as a preservative and the maturing period is necessary for the lemons to absorb the flavours of salt. It is important to toss the lemons in lemon pickle without oil every day during the seven-day maturing period to avoid fungal growth. Later, when cooking the lemon-salt mixture with sugar, it is very important to follow the exact method paying special attention to the flame level and cooking time. A timer will be handy for this sweet nimbu ka achar! Once done, this easy Indian lemon pickle stays good for almost an year when stored in dry airtight containers. The colour of the pickle might change over time, but not to worry, the pickle will taste as fabulous as ever. Ideal to serve with Indian breads like Parathas, Rotis, Puris, Naan and Kulchas. Tips for 3 ingredient sweet lemon pickle. 1. Remember not to toss the lemons with salt with hands, as the warmth of the hands may cause fungal growth. 2. During the maturing period, you must also take care to store the pickle in a cool place away from heat, but not in the fridge. 3. After making, this pickle is best stored in a glass container and not steel canister. 4. Again after the pickle is ready, store in a cool place and always use a spoon to serve it. Enjoy 3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | with recipe below.

This zesty chutney is beaming with the balanced notes of effective but common spices like red chillies and mustard. Tomatoes team up well with onions and garlic to give a nice taste and pulpy mouth-feel. The sweetness imparted by sugar is obvious in this unique chutney, but restrained enough to accentuate the tangy and spicy flavours. Vinegar acts as a preservative and extends the shelf-life of the Sweet and Sour Tomato Chutney, while a squeeze of lemon imparts an invigorating sourness to it. You can also try making other chutneys like Khajur Imli Ki Chutney or Malgapodi and Tomato Coconut Chutney

grated amla murabba recipe | avla murabba | gooseberry sweet pickle | amla murabba Indian pickle recipe | with 15 amazing images. grated amla murabba recipe is a traditional sweet pickle which is quite enjoyed by children and adults alike. Learn how to make amla murabba Indian pickle recipe. To make grated amla murabba, grate the amlas, discard the seeds and keep aside. Dissolve the sugar in 1½ cups of water. Add the grated amlas to the syrup and cook over a very slow flame till the amlas are cooked and the syrup is thick (one string consistency). Add the saffron and cardamom powder and mix well. Cool completely and bottle in a sterilised glass jar. This murabba can be stored for upto 1 year. Avla murabba or "amla ke chheel ka murabba" as its known, is a sweet amla preserve flavoured with saffron and cardamom. Thickly grated amla in gooseberry sweet pickle gives a pleasant mouth-feel. The kesar, on the other hand, not only lends colour to this pickle but along with cardamom powder it also adds richness to this achar. Perk an Indian meal of parathas and sabzi with this amla murabba Indian pickle recipe. Indeed, this is an indulgent treat! It has a contrasting sweet taste as compared to other sour pickles. This avla murabba will make a small quantity of the pickle. You can multiply the quantities if you wish to make more. We suggest you store this pickle in a cool, dry place. It stays fresh upto a year Tips for grated amla murabba. 1. When buying amla, look for fruit that are green and have a bright, smooth and unblemished skin. Amla tastes acidic and leaves the teeth tingling if bitten into. 2. Keep a close watch while making sugar syrup. Excess cooking may harden the syrup. 3. Ensure to cool the pickle completely before storing. Enjoy grated amla murabba recipe | avla murabba | gooseberry sweet pickle | amla murabba Indian pickle recipe | with step by step photos below.

sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar | with 29 amazing images. sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar is a simple achaar which can be made without drying in sun. Learn how to make sweet mango pickle. sweet sour aam ka achar are very special. The mangoes chosen for this pickle should be firm and under ripe. They are peeled, cut into thin slices and simmered in sugar syrup with garlic, cloves, bay leaf, peppercorns and finished with a final spike of chilli powder and fennel seeds. The mango flesh softens but stays intact and blends easily with the sugar and spices without losing its original flavour. You can use any variety of raw mangoes, if the Rajapuri variety is not available. This sweet mango pickle will complement rotis and parathas to perfection. Tips for sweet and sour mango pickle. 1. Remember to cook the mangoes on a slow flame only so the spices turn the sugar syrup flavourful. 2. Sliced raw mangoes can be replaced with raw mango cubes too. Enjoy sweet and sour mango pickle recipe | sweet mango pickle | sweet sour aam ka achar | with step by step photos.

Pineapple is a refreshing fruit and makes an interesting chutney that contrasts well with hot curries and spicy parathas . More syrupy than most chutneys, this sweet and spicy version is none the less thick enough to hold the pineapple chunks and sultanas prettily in suspension. Cinnamon and clove pieces flavour this chutney to perfection. Do not overcook this chutney because chances are that it might crystallize. If it does crystallize, just add 2 tablespoons of water and bring the chutney to a boil. Cool and bottle again in a sterilised glass jar. Store this refrigerated for upto 6 months.

Peaches have long been a favourite pickle ingredient. For pickling, use peaches that are just ripe so that they will remain firm and retain their shape when simmered in sugar syrup. You can peel the fruit or use it along with the skin. This fruity pickle is interestingly spiced with cinnamon and cloves. A little salt is added to most sweet pickles to enhance the sweetness of the pickle. It can be eaten the day it is made or can be refrigerated and stored for upto 1 month. Aam ki Launji , Amla Murabba , Angoor ka Murabba , Grated Amla Murabba and Kesar Elaichi Mango Murabba are some more fruity pickles which go well as an accompaniment to the main course.

This murabba is a preserve of raw mangoes in a thick sugar syrup which is flavoured with cinnamon, cloves and cardamom. Saffron which is the aristocrat of all spices, provides a rich golden colour to the murabba. Enjoy this murabba with stuffed rotis, khakhras or a spicy vegetable.

Methambo is one of the best known pickles. Gujaratis are great consumers of all sorts of sweet and spicy pickles, with methambo being one of their favourites. Mustard seeds and round red chillies are first added to the oil, then the mango pieces dressed with turmeric powder and salt are sautéed till tender, after which jaggery is added and cooked till it has dissolved. After the methambo has cooled down completely, it is spiced with chilli powder. Methambo is very similar to golkeri, but the only difference is that methambo is tempered with whole spices whereas golkeri is not. It is an excellent accompaniment for almost all meals.

Murabba or "morabba" is an Arabic word meaning to preserve. This versatile murabba is made of finely chopped raw mangoes cooked in thick sugar syrup and spiced with sambhaar. Chop the mango pieces evenly so that they cook well in the sugar syrup and also look attractive. Enjoy this pickle with hot rotis or a spicy vegetable.

Top Recipes

Outbrain