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Amla Murabba Recipe- Indian Gooseberry Jam
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Amla Murabba Recipe- Indian Gooseberry Jam

Amla Murabba or Indian Gooseberry Jam is a simple sweet spread made by slowly cooking Amla chunks in sugar over the stove top. Flavored with fennel seeds, black pepper, cardamom, and saffron, this homemade jam tastes tangy and sweet.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 20
Calories: 93 kcal
Course: Appetizer, Condiments
Cuisine: Indian

Ingredients

  • 10 piece amla 2.5 cup chopped Amla
  • 2.5 cups sugar
  • 3-4 piece cardamom
  • 10 trands saffron
  • 10 piece black peppercorns whole
  • 1 teaspoon black salt
  • 1 teaspoon fennel seeds

Instructions

    Cup of Yum
  1. Wash the fresh Indian gooseberries and boil them in water until they become soft. Drain and let them dry completely.
  2. Once dry, chop the boiled amla into small, bite-sized chunks. Set aside.
  3. In a heavy wok, add sugar and the chopped amla. The sugar will release water and start to melt. Stir occasionally to help it dissolve completely. Add spices (coarse grind the whole spices) and salt.
  4. Let the amla cook in the sugar syrup on a low flame, stirring occasionally. Continue cooking until the syrup reaches a one-string consistency.
  5. Once the desired consistency is reached, remove the murabba from the heat. Let it cool completely before transferring it to a clean, dry jar.

Notes

  •  
  • Make sure that amla are dry before chopping them. You may wash and dry a day ahead as well.
  • The wok, spoon, and jar for the murabba/jam should be dry and clean. I keep these things in the sun for 1 hr or so and then use them. Any ounce of moisture can spoil the jam.
  • The color of amla would change from green to dark brown because it's cooked in the sugar syrup,
  • The jam would thicken up later so avoid over cooking it.
  • This amla murabba or jam can be spread over a toast!
  • Store it for 2-3 months in a dry container (glass) with a lid at room temperature.