Chutneys, pickles & drinks · Biya Samaraan
Turranj jo Murrabo
Citron marmalade
A mitho (sweet) preserve of citron (turranj) pulp — here from sun-dried pieces — boiled, squeezed completely dry and soaked in a saffron-coloured one-string sugar syrup, then garnished with chopped almonds and pistachios. It is served chilled with any main meal.
Ingredients
Make
Using sun-dried citron pulp
Method
Tap a number to tick off a step.
Boil the dried pulp pieces until done, then squeeze out the water until they are completely dry.
Make a sugar syrup of one-string consistency [syrup that forms a single sticky thread between finger and thumb]. Add the saffron and stir until the syrup turns a bright orange.
Put the boiled pieces into the syrup. They absorb the syrup, soften and swell.
Garnish with finely chopped almonds and pistachios.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Fresh turranj may be used instead of dried pulp, provided it is squeezed thoroughly to remove all water (see key points).
Serve with
Served chilled as an accompaniment to any main meal.
Nutrition
EstimatedPer tablespoon
45 kcal
- Protein
- under 1 g
- Carbohydrate
- 11 g
- Fat
- under 1 g
We estimate about 47 tablespoons from the weight of the dish.
Whole recipe
2,050 kcal
- Protein
- 4 g
- Carbohydrate
- 522 g
- Fat
- 5 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Shelf life is 15 days and it must be stored in a refrigerator.
Background
Turranj is the Sindhi word for citron. It is found mainly in dry climates and grows only in winter. Because it is not available all year, or in places such as Bombay, the pulp is sun-dried and stored for later use.
The thick pulp under the peel is what is used for murrabo [marmalade/preserve].
Key points for the dried pulp
Remove the peel/skin completely before sun-drying — leftover skin makes the murrabo bitter.
Cut the pulp into small pieces, thread them on a string with a needle and dry them in direct sunlight.
Store the dried pieces in an airtight container.
Before use, boil the dried pieces and squeeze out all the water — any water left behind quickly causes fungus.
If using fresh turranj, squeeze the pieces thoroughly to drain the water in the same way — leftover water spoils the murrabo quickly.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos