Ashoka

Ashoka is a pickle and preserve label, and its range on our shelves is murabba, the sweet fruit preserve of North Indian and Pakistani homes. Murabba is made by pricking whole or large pieces of fruit, soaking them, and simmering them slowly in sugar syrup, often with cardamom or saffron, until the fruit is translucent and soaked through with sweetness.

The Ashoka range sits in our murabba and preserves collection, within the pickles, pastes and sauces department. Flavours include amla, the Indian gooseberry; apple; and carrot, the classic winter murabba of Punjab. Close by are mango chutney and the full pickles category for savoury relishes.

In many North Indian families a piece of amla murabba is eaten in the morning, a tradition handed down by grandparents. Apple and carrot murabba are served as a sweet relish with parathas and puris, spooned onto bread or toast like jam, or eaten after meals as a small dessert. The syrup itself is used to sweeten lassi, milk or yoghurt, and chopped murabba can be folded into kheer or ice cream. Amla gives a tart, slightly astringent bite under the sweetness, apple is the softest and mildest, and carrot is warm and fragrant, especially at winter weddings.

Murabba keeps for months thanks to its syrup, but always use a clean, dry spoon, and make sure the fruit stays covered by syrup after each use. Store the jar in a cool cupboard, or in the fridge once opened in hot weather. To compare Ashoka with other preserves, browse the full murabba and preserves range or our jam shelf.