মায়ের হাতের আচার
Made by Ma in our Kolkata kitchen, the Bengali way.
যেখানেই থাকুন, বাড়ির স্বাদ· Shipped across India
Homemade Amla Murabba | Amloki Murabba
মায়ের হাতের আচার
Made by Ma in our Kolkata kitchen, the Bengali way.
Whole winter amla, pricked and slow cooked in sugar syrup with green elaichi until soft, chewy and deep amber. Very sweet, with a faint amla tang underneath. In Bengal we call it amloki murabba, and it is best eaten as a small sweet after a meal.
- Very sweet, soft and chewy
- Premium ingredients
- Bengali home kitchen, Kolkata
- No preservatives
- Amla, sugar, green elaichi
- Counts in the Any 4 jars offer
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- No ChemicalPreservatives
- Leak-proofPacking
- Ships AcrossIndia
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Free shipping on orders above ₹749
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About this jar
Amla murabba is what happens when a sour fruit is cooked slowly in sugar until it becomes a sweet. The whole amla soaks up the syrup right to the centre, so each one turns soft and chewy, with a little of the original tang still there under the sweetness.
In Bengali homes it is called amloki murabba, and it is eaten much the way you would eat a rosogolla: one piece after a meal, with a spoonful of the syrup. We make ours in small batches in Kolkata with just amla, sugar and green elaichi.
Ingredients
Amla (Indian gooseberry), sugar, water and green cardamom (elaichi).
What is not in it
- No oil, salt or chilli
- No chemical preservative
- No artificial colour or added flavouring
Taste & texture
What you will taste
Very sweet first, from the syrup. Then the amla comes through, softer and milder than raw amla, with a light tang and the warm smell of elaichi.
The texture is soft and chewy, close to a syrupy Bengali sweet. There is no spice or heat in it at all.
How it's made
Winter amla, kept whole
We use firm, heavy amla from the winter crop and keep them whole, so they hold their shape through the long cook.
Pricked, then slow cooked in syrup
Each amla is pricked all over with a fork so the syrup can get inside. They go into a sugar syrup with crushed green elaichi and simmer on a low flame until they turn soft, glossy and deep amber.
Pairs well with
After a meal
The best way to eat it: one amla murabba with a little syrup as a sweet after lunch or dinner, the same way you would have a rosogolla or sandesh.
Worth trying
Chopped over plain curd or vanilla ice cream. A spoon of the syrup stirred into cold water on a hot day. As a small sweet for guests, served with tea.
Storage & shelf life
Keeping it fresh
- Always use a clean, dry spoon.
- Keep the amla covered by the syrup.
- Close the lid tightly and keep on a cool, dry shelf, away from sunlight.
- Best within six months.
Product details
Available in 200 g and 500 g food grade plastic jars, double sealed and bubble wrapped. Made and bottled in Kolkata in small batches. Shelf life 6 months.
| Taste | Very sweet, soft and chewy |
|---|---|
| Oil | No oil |
| Key ingredients | Amla, sugar, green elaichi |
| Recipe origin | Bengali home recipe, Kolkata |
| Weight | N/A |
| Dimensions | N/A |
| Size | 200 g, 500 g |
| Type | Vegetarian |
About The Flavor Chapter
The Flavor Chapter is a small homemade pickle business run out of a kitchen in Kolkata, West Bengal. We make Bengali achar the way it has always been made at home. Seasonal fruit bought locally, cold pressed mustard oil, a spice blend handed down rather than bought in, and enough resting time for the two to meet.
We are not a factory. Every batch is made by hand in quantities small enough for one person to watch over the whole thing, which limits how much we can sell and is why some jars disappear for months at a time. Kul and amla are winter fruit, so we make them in winter.
What we will not do: no chemical preservatives, no vinegar shortcuts, no artificial colour. A properly made pickle preserves itself in oil, salt and spice. It does not need help from a laboratory.
Every order is sealed, double wrapped and packed by hand before it ships across India. If a jar arrives broken, we replace it.
Any 4 jars of 200 g for ₹749
Pick any four 200 g jars of our veg pickles and pay ₹749 for all four. 500 g jars and chicken pickle are sold at their own price.
₹749for 4 jars- Any 4 jars of 200 g, mix any veg flavour
- Discount applied automatically in the cart
- Free shipping on the bundle
- 500 g jars and chicken pickle are not part of this offer
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Every jar here is the 200 g size. The discount is applied automatically in the cart. 500 g jars and chicken pickle are not part of this offer.
36% OFF 6jars
Not sure which achar
to try first?
Start with our Achar Sampler Pack. One 100 g jar of every veg achar we make.
6 different achars in one box
- Dry Mango
- Garlic
- Green Chilli
- Amla
- Tamarind
- Jujube
- Packed jar by jarIn a kraft box
- 6 jars × 100 g600 g of homemade achar
- Great for first-time buyersBest way to try all flavours
Customer Reviews
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Homemade Amla Murabba | Amloki Murabba
How we make our amla murabba
1Firm winter amla
We buy firm, heavy, unbruised amla in the winter months, wash them well and keep them whole.
2Pricked all over
Each amla is pricked with a fork so the syrup can soak right through to the centre.
3Sugar syrup with elaichi
Sugar and water are cooked into a clear syrup with lightly crushed green elaichi.
4Slow cooked until soft
The amla simmer in the syrup on a low flame until they turn soft, chewy and deep amber.
Our kitchen, our people
We spend on what goes inside the jar
We are a small, home run kitchen in Kolkata. Every jar is made by hand in a small batch, the way it is made at home. That costs more than a factory line, where machines and huge volumes bring the price down. We cannot do that, and we do not want to.
So we chose where the money goes. It goes into branded masalas, cold pressed mustard oil and good fruit, with no preservatives to stretch them. It does not go into glossy boxes, shiny labels or brochures. Our packaging is simple on purpose, and what we save there goes back into a fairer price for you.
The people who cook and pack your pickle are paid properly and on time, and we look after them like family. That matters to us as much as the taste.
- Branded masalas and cold pressed mustard oil
- No preservatives, ever
- Simple packaging, fairer prices
- Fair pay for the people who cook
You may not get a fancy box from us. But one spoon will bring you back.
The Flavor Chapter family
Questions about this jar
What is amla murabba?
Whole amla (Indian gooseberry) slow cooked in sugar syrup until soft and sweet. In Bengali it is called amloki murabba. Ours is flavoured with green elaichi.
How sweet is it?
Very sweet. It is meant to be eaten as a sweet, like a rosogolla, with only a light amla tang under the syrup.
How do you eat amla murabba?
One piece with a little syrup after lunch or dinner is the traditional way. It also works chopped over curd or ice cream.
Is amla murabba healthy?
It is a traditional sweet made from whole amla, but it is cooked in sugar syrup, so we treat it as a dessert rather than a health food. If you are watching your sugar, keep that in mind.
Is it a pickle?
No. There is no oil, salt or spice in it. It is a sweet preserve, so it tastes nothing like our pickles.
How long does it last?
Six months. Use a dry spoon and keep the amla covered in syrup.
Can I add it to the Any 4 jars offer?
Yes. The 200 g jar counts toward the Any 4 jars of 200 g for ₹749 offer, and you can mix it with any of our veg pickles.
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