One of the many reasons i love stocking up on chutneys, jams, pickles is my laziness at times :) Yes, there are times when i hardly feel like cooking an elaborate meal standing in the kitchen for long hours. At such times, pickles or morambas come in handy. All i would do is roll a paratha or stuffed roti or a simple plain chapati and spread some jam or chutney, roll it and give it in tiffin to hubby. That saves me from cooking a daal and a sabzi, yet having the satisfaction of given a meal that would fill his tummy :)
Karwand, also known as Karonda or Natal Plum is not grown so commercially in India, yet it thrives well in subtropical regions of India. The fruit is native to South Africa, and some tribes there even consider it as a staple food. This sour-sweet fruit is available in green colour when unripe which is commonly used to make pickles, a little whitish coat when they are just ripening and then dark pink when they are fully ripe. This juicy fruit lasts only for about a week when uncooked and are great for jams, pickles and chutneys.
Natal plum contains a great amount of Vitamin C, hence good for skin, teeth and gums. In traditional medicine, this fruit was used to boost immune system because of it's high content of iron and hence drive away cold, flu's, fatigue and dizziness. Usually this fruit can be eaten with seeds, but i removed them since i decided to make my mother-in-law's recipe of moramba.
Moramba or Murabba is basically a sweet fruit preserve made with fruits, sugar and spices. When we went to the Wednesday Farmer's bazaar near our home, we saw these plums and my hubby made me buy them instantly. Back home, one phone call to Saasu-maa (mother-in-law) and this quick jam was ready within half an hour. There is no need to peel the plums, use the skin too.
Made with just 4 ingredients, this jam tastes absolutely delicious with plain or masala parathas, or just spread over a slice of bread. The taste is sweet and sour both with a lovely aroma of cardamom.
Preparation time : 15 minutes
Cooking time : 10 minutes
Recipe type: Jams and preserves
Serves : 4-6 people
Karwand (Natal Plum) - 1/4 kg
Sugar - 1 cup
Water - 1/4 cup
Cardamom seeds - 5-6
Wash the natal plums and pat them dry.
Powder the cardamom seeds in a mortar and pestle.
Cut each of them into half and remove the seeds.
Bring to boil 1 cup sugar and 1/4 cup water in a saucepan.
When the sugar consistency becomes one-thread, put the chopped plums into it.
The plums cook quickly, so keep stirring and keep and eye till they become soft.
Add the cardamom powder and switch off the stove.
Let it cool before pouring it in a glass container.
Refrigerate and store till about a week.
Doesn't it look tempting? Karwandacha moramba is ready :)
Happy Cooking!!! :)