Gulamba – Mango relish

Gulamba also famously known as Moramba/Murabba is famous raw mango jam originating from India. Every year, grandma used to make a huge jar of Gulamba from the locally sourced raw mangoes. The raw mangoes were first checked if firm and hard, then they were washed in water until it looked like dainty emerald gems.

These mangoes were then grated fine and slow cooked with jaggery and cardamom. Gosh! the aroma of the Gulamba when cooking makes me nostalgic even today.

I have been waiting for those firm green mangoes to be available for making Gulamba. Every year, I usually pick raw mangoes from Indian stores, however, this time I found good quality raw mangoes at Aldi and I couldn’t take my eyes off them. I came home with a smile on my face and Gulamba on my mind.

How to make?

The deciding factor for choosing raw mangoes is that they need to be firm and raw. You can test the rawness by pressing slightly on the skin. If the mangoes are ripe, you will feel squishy, avoid using these mangoes. You need raw, firm rather hard mangoes.

The mangoes is then thoroughly washed and wiped dry. Then these mangoes are grated thin and cooked with jaggery and cardamom.

Easy, isn’t it?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gulamba - Mango relish
 
Prep time
Cook time
Total time
 
Gulamba, a sweet tangy relish made with raw mango. This relish has long shelf life and makes a best side.
Author:
Recipe type: Sauce
Cuisine: Indian
Ingredients
  • 2 raw mangoes (500gm)
  • 2 cups grated jaggery (500gm)
  • 4 cardamom pods
  • 2 cloves
  • 2 tbsp of water
Instructions
  1. Wash and wipe dry the raw mango.
  2. Grate the mango and collect in a bowl.
  3. Similarly grate jaggery. If the jaggery is hard, you can microwave the jaggery at intervals of 10 secs until it softens.
  4. Heat a deep heavy bottom pan on medium flame.
  5. Add grated/ softened jaggery to the pan and 2 tbsp of water. Let the jaggery melt slightly.
  6. Once the jaggery begins to melt, add grated mangoes.
  7. Add cardamom pods and cloves and mix everything together.
  8. Let the mixture cook until the grated mangoes soften.
  9. The jaggery will melt and form a syrup.
  10. Add 1 tsp of lemon juice to avoid the syrup from crystallizing. Reduce the flame to low.
  11. You can test if the syrup is done by dropping a small drop of syrup in water. If the syrup drop keeps its shape, its cooked. If not, then the mixture needs to cook some more.
  12. If syrup test is passed, turn off the flame and let it cool.
  13. Once cooled, transfer the Gulamba to an airtight jar.
Notes
Remove the cardamom pods and cloves you have added while cooking before transferring the Gulamba to the jar.

If you try..

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