Name: Amla Jaggery Murabba recipe by Akum Jamir at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: Amla (Indian Gooseberry) large - 500 gms; Jaggery - 500 gms grated; Water - 1½ cup; Peppercorns cracked - 1 tsp; Green cardamom - 2 large crushed; Cinnamon - ½ inch coarsely grounded; Black salt to taste

ABOUT Amla Jaggery Murabba RECIPE

A quick and easy amla murabba prepare using jaggery. Here to make the pickle more healthier i have used jaggery instead of sugar. It is sweet and mildly spiced with spices. A delicious and irresistible sweet-and-sour and mildly spiced amla murabba. Do try and i am sure you will love it.

Ingredients Serving: 8

Amla (Indian Gooseberry) large - 500 gms
Jaggery - 500 gms grated
Water - 1½ cup
Peppercorns cracked - 1 tsp
Green cardamom - 2 large crushed
Cinnamon - ½ inch coarsely grounded
Black salt to taste

Instructions

Wash the amla, pat dry and with a help of a fork prick them randomly.
In a pressure cooker add the amla and water and pressure cook for 2 whistles. Once the pressure release take out the amla and keep aside.
In the same water add the jaggery and bring to boil till it reaches one string consistency.
Add the amla, cracked peppercorns, cardamom, cinnamon, season with black salt and continue to cook till the mixture becomes thick and sticky approximately 12-15 mins on high heat.
Take off the heat and let it cool down completely. Store in sterilized jar. It stays good for more than 6 months.

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