Tomato Sweet Chutney

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

Gauva Burfi

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)

Whole Gooseberry Jam

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!

Gooseberry Honey Candy

Indian Gooseberry slices are preserved in Sugar and Honey.

Bettadanellikayi Uppinakayi

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

Bettadanellikayi Murabba

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.

Indian Gooseberry Digestive

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.

Chili Vinegar

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

Jamun Jam

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

Gulcan

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