Raw mango Jam

I learned this recipe from my mom. She used to make it along with biryani or ghee rice when there is a feast or get-together at home. We usually make tomato jam, pineapple, or raw mango jam to have with biryani or ghee rice. I bought some local raw mangoes from street vendors near my home. Sometimes I feel lazy to extract tamarind juice so instead I use raw mangoes. I had 4 raw mangoes left after making fish curry and kara Kuzhambu. I decided to make jam with it as my husband and daughter love it a lot. We can prepare and refrigerate and use it.

Lets see how to make it.

Preparation Time : 10 mins

Cooking Time : 45 mins


Raw mangoes – 4

Sugar – 2 cups

Cardamom – 2

Ghee – 4 tbsp

Cashews – 10


1.Wash the raw mangoes well and peel the skin. Remove the seeds. Chop them roughly and add them to the pressure cooker along with crushed cardamom ,1 cup of sugar, and 1 cup water. Pressure cook until the raw mangoes get soft and mushy. Mash it well.

2. Transfer the cooked raw mangoes to a pan, Check for sugar and add the remaining sugar as required. cook in medium flame until the water content gets reduced Mix well. When The water is reduced add 2 tbsp of ghee to it. Mix well and cook until the jam starts getting thick and the ghee starts appearing at the top. Switch off the flame. In another pan, heat 2 tbsp of ghee and fry the cashews to golden in it . Then add it to jam. Allow it to cool down, then we can refrigerate and use it.

Raw mango jam is ready.

Serve with biryani or ghee rice and mutton curry.

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