Amla Murabba

Recipe by

Sify Bawarchi

Total Time:
4-5 days

Serves:25 pieces

Nutrition facts:

240 calories, 9 grams fat

Category: Vegetarian Recipe

Course: Pickles-Chutneys Recipe

Cuisine: Indian Recipe

Technique: Raw Recipe

Difficulty: Medium

Amla Murabba is a healthy and hearty chutney recipe that can be made from amla or Indian gooseberry. Amla is a rich source of vitamins, minerals and antioxidants.

It is loaded with healthy ingredients and is very good for the digestion as well. This pickles and chutney recipe is a good way to incorporate amla in your daily diet. Especially kids will love this sweet chutney.

This Indian recipe can be made using raw amla and you can learn how to make it with our recipe guide. Amla is soaked with alum and then with into the sugar syrup with some citric acid. You can store it in a clean glass container and have it with your meals.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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Ingredients

1 kg - fresh big firm Amlas
one and a quarter kg - sugar
4 gms - Citric acid
1/2 tsp - alum (for each usage)

How to Make Amla Murabba

Wash and prick Amlas all over with a fork.
Dissolve alum in 2 litres water.
Soak Amlas in this water for 24 hours.
Wash again with alum water.
Put Amlas in boiling water and boil for 2 minutes.
Remove keep aside.
Prepare sugar syrup with 3/4 litre water.
Syrup should be just sticky enough when touching between finger and thumb.
Put Amlas in syrup for 24 hours.
Remove Amlas from syrup.
Boil the syrup to original consistency.
Add citric acid and strain.
Put Amlas back in syrup. Keep aide for 24 hours.
Repeat this process.
Remove Amla, boil syrup, add Amla for 4 days. By now Amla will stop oozing water, and making liquid thinner.
Preserve cooled Murabba in a clean tight jar.

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