Sitting down to eat a vegetarian thali recently, I was reminded of a memorable meal I had in Mumbai many years back, with the most unforgettable homemade Murrabo. Murrabo (Murraba) is essentially an Indian-style jam that is both sweet and hot.
Being greeted with a full Indian vegetarian dinner served in a thali (stainless steel plate with small bowls for each item) our hostess, Meena Aunty pulled out her homemade lemon zest Murrabo. An impeccable balance of sweet, sour and hot, this condiment acted as “the equalizer”, neutralizing the spicier flavours on the plate into a sweet harmony.
Most Indian meals are accompanied with chutneys and raita (a cooling yogurt with cucumber). Murrabo is one of those sweeter condiments that will balance out the many flavours found in an Indian vegetarian meal.
HOT & SPICY LEMON-ORANGE MURRABO
Method of Preparation:
1) In a small pot, bring water to boil. Add sugar, lemon juice and whole spices. Stir until liquid is reduced and becomes a syrup. (You are looking for a “one thread” consistency also known as chasni).
2) Fold in orange and lemon zest and orange rind. Mix in chili powder, ARVINDA'S MADRAS MASALA and sea salt. Simmer for another 10-15 minutes, until orange rind softens and cooks.
3) Cool down mixture. Store in a sterile jar and store in refrigerator.