Amla pickle or murabba is a best sider in winters

Amla Murabba

By Tanya Singh

May, 20th


4 persons
Cook Time
30 minutes
2 - 4


  • 500 gms fresh amlas
  • 500 gms jaggery
  • 2 tsp ginger powder/saunth
  • 1/2 tsp cardamom powder


  • Wash and clean the amlas. Heat water in a vessel. Once water starts boiling add the amlas. Now remove the amlas, keep it aside. In the same water add jaggery and allow it to dissolve completely. Strain it.
  • In the jaggery water add the boiled amlas. Allow it to thicken. Now add the saunth powder and cardamom powder. Mix well. Again let it boil for another 5-7 minutes.
  • Once done allow it to cool completely and store it in a washed, dried and clean bottle.


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