A sweet, sour and spicy tomato chutney.  This recipe was part of the course conducted by CFTRI, Mysore.

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Guava can be preserved by preparing this sweet dish. Time Required: 30 Minutes Ingredients: 1 Cup Guava Pulp 1½ Cup Sugar 1tbsp Butter A pinch of Citric Acid A pinch of Salt A drop of Red edible color (Optional)

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Bottles of whole Gooseberry jam would be lined up in kitchen shelf to last for a year and we would be given one Gooseberry daily in a cup along with some sugar syrup like a Jamoon.  This jam used to be a  favorite among kids and the jam would never last a year!

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Indian Gooseberry slices are preserved in Sugar and Honey.

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Pickle prepared using Indian Gooseberry. Ingredients: 2 Cups Nellikayi / Indian Gooseberry pieces ½ Cup Salt boiled in 1 Cup water 2tsp Mustard Powder 1tsp Menthya / Methi / Fenugreek Powder 4 – 5tbsp Chili Powder ½ tsp Hing / Asafoetida ½ tsp Turmeric Powder

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Jam prepared using Indian Gooseberries.  The Gooseberries are available in India during November to January.  A branch of Gooseberry tree is stuck in a Tulsi/Sacred Basil pot and worshiped during Diwali, which is celebrated in the month of November.

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Gooseberries are packed with Vitamin C, which is extremely good for the general health.  This digestive is easy to make and can be stored up to a year.

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Chilies preserved in Vinegar. Time Required: 3 Minutes   Ingredients: 1 Cup Vinegar 2 Green Chilies

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A jam prepared using the Jamun fruit. Time Required: 30 Minutes

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Jam prepared using fragrant pink rose petals. Ingredients: 500gms/17 Ounce Pink Rose Petals 200gms/7 Ounce Sugar

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