Mavinakayi gulamba recipe | How to make raw mango jam | Aam ka murabba
By Latha on June 24th, 2020
Mavinakayi gulamba or raw mango jam recipe explained with step by step pictures and a video. Raw raw mango jam or mavinakayi gulamba is prepared using raw mango,sugar, ghee and cardamom powder. This is a north Karnataka style raw mango jam or mavinakayi gulamba. This gulamba or jam is very tasty and can be stored for long time.
Mavinakayi gulamba or raw mango jam is very tasty and you can serve this with dosa, chapathi, rotti or bread. The spicy version of this recipe is called as mango thokku or mavinakayi thokku. That is also very tasty and can be stored for long time. I do prepare different types of thokku and you can find nellikayi thokku (amla thokku), coriander leaves thokku and hunasekayi thokku (tamarind thokku) recipes on this website.
Mango season is going on. And if you are looking for more mango recipes then do check our mavina hannina sasive, Mango pickle, Raw mango rasam, Mango curry, Mango popsicles and Raw mango chutney recipes. I am planning to post more Mango recipes this year.
I have a recipe section where I file all papad recipes, fryum recipes, pickle recipes, masala powder recipes and chutney powder recipes. All these recipes are prepared and stored for the long term use. So I have filed this jam (or gulamba) recipe also in that section. Do visit our pickles-fryums-powders section and go through the recipes. I have made a video on this raw mango jam or mavinakayi gulamba recipe, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 1 cup
Ingredients: (measuring cup used = 240ml)
- 1 raw mango (not very sour)
- 1 cup sugar
- 1 tsp ghee
- 2 - 3 cardamom
- 2 cloves (optional)
- A pinch of saffron or kesari (optional)
Instructions for making mango jam or mavinakayi gulamba:
- Rinse and peel the raw mango. I have taken 1 large sized raw mango, which is not sour.
- Grate the raw mango. Measure and take it. I got 1.5 cups of grated raw mango.
- Next in a bowl take cardamom, cloves and saffron. Crush them into coarse powder. Please note, cloves and saffron are optional.
- In a pan, heat 1 tsp ghee.
- Add in grated raw mangoes. Measure it before adding because we will be adding the same amount of sugar later.
- Fry the grated raw mango until soft (for about 5 minutes) and then add the sugar. I added 1 cup of sugar for 1.5 cups of raw mango. You can adjust as per your taste. And if mangoes are sour, you may have to add more sugar.
- Start stirring under medium flame. Within few minutes it will turn watery, continue stirring.
- Add in crushed cardamom, cloves and saffron. Continue stirring.
- After 1 or 2 minutes, start checking the consistency. You should cook it until you get 2 string conistency.
- Switch off the stove, wait until cool and store it in a container. Stays good for months if refrigerated. You can serve this with dosa, chapathi, rotti or bread. It turns thick once cool.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!