By Devi Poojari
This tart-sweet jam is packed with vitamins and nutrients that are essential to combat the summer season and tastes impressive when smeared over toast or spooned over French toast or pancakes.
1 cup whole gooseberries 2 cups mango pulp 1 cup grated jaggery ¼ cup water 1 teaspoon turmeric powder 1 pinch black pepper powder 6 strands saffron Juice of half a lemon ½ teaspoon cardamom powder
Boil the gooseberries in water for 5-10 minutes until softened.
Peel and deseed them before blitzing into a smooth pulp.
Add the jaggery and water to a walled saucepan and stir to dissolve.
Once it starts boiling vigorously, add the gooseberry pulp and cook for 3-4 minutes.
Add the mango pulp and the remaining ingredients and cover the pan with a lid to let the mixture simmer.
Cook for 10-12 minutes on a low heat and cool completely before storing in air-tight containers.
Image Credit: delish.com