Name: Amla Jaggery Murrabba recipe by Jaya Rajesh at BetterButter
Prep time: 2940 min
Cook time: 20 min
Total time: 2960 min
Yield: 10
Ingredients: 1 kg indian gooseberries; 4 cups water plus more for soaking; 1 1/2 kg organic jaggery; 1/4 tsp pepper powder; 1-2 bay leaves; 1/4 tsp black salt; 2 pods of cardamom crushed.; 1/4 tsp Fennel powder; 1 tsp Alum.

ABOUT Amla Jaggery Murrabba RECIPE

Amla Jaggery Murrabba or sweet amla pickle is very easy to make and is very tasty too. Its especislly prepared during the month of december and january when gooseberry season starts and can be stored in fridge for over a period of 6 months.

Ingredients Serving: 10

1 kg indian gooseberries
4 cups water plus more for soaking
1 1/2 kg organic jaggery
1/4 tsp pepper powder
1-2 bay leaves
1/4 tsp black salt
2 pods of cardamom crushed.
1/4 tsp Fennel powder
1 tsp Alum.

Instructions

Wash and dry gooseberries.
With the help of fork prick the gooseberries to make small holes.
In a big bowl add enough water and alum and soak in the gooseberries for atleast 2 days.
Next day thoroughly wash it in running water and drain well.
Now in a big skillet add 4 cups of water and bring to a boil.
Add in the gooseberries and boil it till it looks swelled, cooked and the water used for cooking has reduced to 1 cup. Switch off the gas.
Add in the grated jaggery and let it sit for 1 hour.
The water and heat from gooseberries will help the jaggery to melt completley.
Now in a heavy bottomed vessel add in the jaggery gooseberries mix and start cooking it.
Once it starts to boil add in black salt,bay leaf, pepper powder,fennel powder and cardamom powder.
Cook this till it reaches 1 thread consistency.
Cool it completely and then store in an airtight glass container.
Amla murrabba can stay good for 6 months if stored properly.

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