Kerala style Mango jam with jaggery is sweet and slightly tangy. A must try for every homesick malayalee who misses chakka varatti.
While the fruit varattiyadu usually ends up as payasam here a very delicious twist where East meets West. The jam tastes delish on a crisp ghee smeared toast, topped off with few mango slices and a few crystals of coarse sea salt. Nothing like you have eaten before I promise!
The technique of preserving fruits is an age old technique. The method may vary by region but the core essence of preserving food for tomorrow has stayed the same since time immortal.
The Soul of the Recipe – Mangoes and Memories
Few years back I happen to meet this lovely couple. The mom makes such delicious typical Kerala style meals. One afternoon she offered this delicious jam aka manga varattiyathu made with the mangoes from her maternal home, a from a precious small lunch box saved for her only offspring who lives abroad. While the mambazha prathaman has been my favorite it never crossed my mind about the varatti form.That was the first time I tasting this extremely delicious preserve and I instantly fell in love. It was bursting with a heady tropical aroma and flavor — the kind that perfumes the whole house when cooked. I was over joyed by the thought that I could make this anywhere anytime as mangoes are not as scarce as obtaining jackfruit to make its preserve. especially where I live.
Why Jaggery, Not Sugar?
Unlike commercial jams laden with refined sugar, this traditional Kerala mango jam is sweetened with vellam(jaggery). Jaggery adds more than just sweetness — it brings depth, warmth, and a nostalgic richness. It pairs perfectly with the tropical tang of native mangoes.
Ingredients:
- Ripe Kerala mangoes (preferably Muvandan or Kilichundan) – 4 cups (peeled and chopped)
- Grated jaggery – 1 to 1.5 cups (adjust to sweetness)
- Cardamom powder – ½ tsp
Steps for making the Kerala style mango jam :
- In a heavy-bottomed uruli or kadai, add the chopped mangoes and a splash of water. Let it cook on low flame until soft and pulpy.
- Once softened, mash with the back of a ladle.
Add good quality jaggery cover and cook until it melts . if impurities are visible melt the jaggery in another pan stain first then add it to the mango pulp and stir continuously on low flame.
- Stir slowly and but constantly. The mixture will thicken, darken, and begin to leave the sides.
- Add flavor if you prefer: Add ghee, cardamom. Stir for a few more minutes.
- Once thick and glossy, cool it down. Store in sterilized glass jars. Stay good in airtight container for a year in the refrigerator.
Tips and tricks:
- Use less fiber Indian mango for smooth jam finish. Alphonso, Kesar, Dasheri, and Banganapalli are among the most popular ones known for their sweetness and smooth, fiber-free flesh and good aroma.
- Use good quality Jaggery for best results
- Light jaggery (Kolhapuri )will give lighter jam. South Indian dark variety is used here.
- Make sure to stir continuously on low heat for even cooking else the bottom will burn quickly. Use a heavy bottom pan for best results.
Other ripe mango recipes to try :
Kerala style Mango jam
Ingredients
- 1-2 Ripe Kerala mangoes (peeled and chopped)
- 1- 1.5 cups Grated jaggery adjust to sweetness
- 1/2 tsp Cardamom powder Optional
Instructions
- Cook the Mango: In a heavy-bottomed uruli or kadai, add the chopped mangoes and a splash of water. Let it cook on low flame until soft and pulpy.
- Mash lightly: Once softened, mash with the back of a ladle if too many chances are there.
- Add Jaggery: Add good quality jaggery cover and cook until it melts . if impurities are visible melt the jaggery in another pan stain first then add it to the mango pulp and stir continuously on low flame.
- Stir with Patience: Just like an elephant never rushes, stir slowly and constantly. The mixture will thicken, darken, and begin to leave the sides.
- Finish with Flavour: Add ghee, cardamom. Stir for a few more minutes.
- Cool & Store: Once thick and glossy, cool it down. Store in sterilized glass jars. Stay good in airtight container for a year in the refrigerator.
Notes
I hope you give this recipe a try.
Meena
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