Indian strawberry preserve – murrabba

Indian strawberry preserve – murrabba. Yummy!

This is a classic Indian sweet jam pickle recipe.You cam make this with slightly tangy flavor of strawberries. We prepare a murrabba in summer with raw mangoes. The below recipe adds the twist of fresh strawberries to the classic Indian recipe. You can make this without adding white sugar.


Versatile strawberries

Strawberries are such a versatile fruit.Sweet and tangy.

Fresh and power packed with anti-oxidants.You can never have enough of them.

Eat them raw or make them into a mojito.Garnish a chocolate cake with them or make a strawberry cake.Have it like a preserve or a chutney with bread.You can also make an ice cream or a sorbet.Give halwa a twist with these next time you make sooji halwa,it is fun!

Summer fun is purely strawberrylicious!


You can prepare this in advance and enjoy this with your favorite bread. It’s a very simple recipe and it requires just 3-4 ingredients.You may choose to alter the quantity of sugar and strawberries as per your taste.Add a dash of lime to enhance the taste.


Scroll below to read the recipe of Indian strawberry preserve – murrabba

Indian strawberry preserve- murrabba
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Category: Dips and condiments

Cuisine: Indian

Indian strawberry preserve- murrabba


  • 1 raw mango (medium in size),peeled and chopped
  • Fresh strawberries (2 cups), halved
  • Cardamom seeds(from 2-3 cardamom pods)
  • 2-3 tbsp. coconut sugar


  1. Bring to boil 1 liter of water in a pan.
  2. Add mango pieces, cardamom seeds and let it boil for 10 minutes.
  3. Add the strawberry pieces and turn off the heat after 2 minutes.
  4. Drain the water. Move the ingredients to a separate bowl.
  5. Add the coconut sugar to the mix.
  6. Cover the bowl with a lid and let the mango and strawberry loose the water with sugar.
  7. Leave it aside for 5-6 hours at room temperature and another 5-6 hours in the refrigerator.
  8. Take a clean pan and heat the jam mix. Stir it slowly until the water has dried up by around 90%.
  9. Let it cool and transfer to an air tight container.

Note: You can store this in the refrigerator for 2 weeks.
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