Sweet and Sour Indian Lemon Preserve

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Beverly Parrish
5 years ago
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1 Sweet and Sour Indian Lemon Preserve This is such a simple preserve to put together and it tastes out of this world. Small Indian lemons are macerated in a golden sweet-salty turmeric liquid for at least two weeks until the whole mixture becomes delectably syrupy. Both kids and grown-ups will love it!

Enjoy this lemon preserve with Indian breads like puri, paratha or thepla and rice or lentil dishes like khichdi. It s also a perfect dip for poppadoms!

2 Enjoy this lemon preserve with Indian breads like puri, paratha or thepla and rice or lentil dishes like khichdi. It s also a perfect dip for poppadoms! I used small Indian lemons from my local Indian grocers as they are the perfect size for this preserve, and they pack a huge punch. They re tiny, yet lethal. Rather like myself.

3 Ingredients 10 small unwaxed Indian lemons 250ml lemon juice 1/2 cup granulated white sugar 2 tsp ground sea salt ¼ tsp turmeric powder Method 1. Gently scrub each lemon under warm water, rinse and dry. 2. Halve the lemons and put them in a sterilised glass jar.

3. In a small saucepan heat the lemon juice and add the sugar, salt and turmeric and heat until the salt and sugar have completely dissolved. Boil until slightly syrupy. 4.

4 3. In a small saucepan heat the lemon juice and add the sugar, salt and turmeric and heat until the salt and sugar have completely dissolved. Boil until slightly syrupy. 4. Pour the lemon juice mixture over the jar of lemons and allow this to cool before putting a lid on top. 5. When cool, put on the lid and place the jar in the fridge. 6. Leave the jar in the fridge for at least two weeks before consuming, shaking every day until the lemons become beautifully syrupy and are ready to eat.

We re Jammin, I wanna Jam it wid you Hey Bob. I mean readers. You like what I did there? How are you all? Jammin? If not then you will be after reading this post.

5 We re Jammin, I wanna Jam it wid you Hey Bob. I mean readers. You like what I did there? How are you all? Jammin? If not then you will be after reading this post. After relishing the Spiced Apple Chutney I made a few months ago, I decided to take things a couple of steps further. Possibly due to the fact that oodles of diabetics were sending me (the Wicked Witch of the Web) hate mail for enticing them with my sugar-laden preserves of doom. Alas, there are a number of diabetics in my family and so jam is categorically off the menu. Full stop. Fear not comrades, for I hold the silver spoon of liberation to satisfy sweet-

6 toothed diabetics! I have been toiling at my cauldron stove for the past few days experimenting with spells recipes for sugar-free jam so I can force feed it to all of you sweet, sweet children diabetics. Creeping you out just a bit? So we have two jams on the menu tonight: Sugar-free Apple and Cinnamon Jam and Sugar-free Hibiscus (Rosella) Jam. For all of you who may be tutting at me for using artificial sweetener *makes puppy dog eyes at lovely, understanding readers and resembles that cutie pie, Gizmo from Gremlins and so cannot be judged* I would like to add that this is jam. Jam is sweet. Therefore you won t be eating heaps of it in one go. Unless you re a bit of a Bruce Bogtrotter (except that was chocolate cake). When you re diabetic and you crave sweet things, I think it s better to have a teaspoon of sugar-free jam with a little artificial sweetener than a Twix. Indeed, if you re not happy with sugar-free apple jam because it uses sweetener then I suggest you just eat an apple. Sounds harsh, no? Well my friends, that s the harsh reality of conserving and preserving.

On the brighter side of things, there s not too much artificial sweetener in the Apple and Cinnamon jam because the apples naturally contain their own sugar (which, if eaten in excess isn t that

7 On the brighter side of things, there s not too much artificial sweetener in the Apple and Cinnamon jam because the apples naturally contain their own sugar (which, if eaten in excess isn t that great for you either but hey, I m no food nutritionist). However, the hibiscus jam contains more because it is made from dried flowers, not fruit. The taste of hibiscus jam is sweet and sour like cranberries and reminds me of the taste of the fruit of the African baobab (ubuyu) tree; very lemony, berry-tasting and fragrant; it almost tastes like sherbet. Consuming hibiscus is commonly believed to lower blood glucose in those with type two diabetes. You can have a Google around and read up on this if you re interested (like I said, I m not qualified to give out health advice) I m just here to jam with you. And I hope you like jammin, too.

Sugar-free Apple and Cinnamon Jam (makes around 1 ½-2 cups of jam) Ingredients Around 10 medium sized eating (not cooking) apples, peeled, cored and chopped into ½ inch pieces ¾ cup sweetener (I used

8 Sugar-free Apple and Cinnamon Jam (makes around 1 ½-2 cups of jam) Ingredients Around 10 medium sized eating (not cooking) apples, peeled, cored and chopped into ½ inch pieces ¾ cup sweetener (I used Candarel) 1 cup water ½ tsp agar-agar powder (the pectin in the apples will do the rest of the gelatinising) 1 tsp cinnamon powder Method 1. In a large saucepan combine the apples, sweetener and water and allow to boil for around minutes or until reduced, stirring occasionally. This makes the house smell amazing. 2. When significantly reduced but still a little syrupy, add the agar-agar powder and cinnamon powder. Remove from the heat. 3. Allow to cool and transfer to sterilised jam jars. I

sterilise my jars by wetting them a little and placing them on high power in the microwave until they re dry. Be really careful when you re doing this, folks. 4.

9 sterilise my jars by wetting them a little and placing them on high power in the microwave until they re dry. Be really careful when you re doing this, folks. 4. Refrigerate and consume within two weeks. Sugar-free Hibiscus (Rosella) Jam (Makes around 1 cup of jam) As requested by my wonderful reader, John D. from Australia and adapted from Café Nilson Ingredients 2 cups dried hibiscus flowers with any tough parts removed (sometimes you get little woody bits attached) 1 ½ cups sweetener (I used Candarel) 2 ½ cups sugar-free cranberry juice ½ tsp agar-agar powder Method 1. In a large saucepan combine the hibiscus flowers, sweetener and cranberry juice. Boil for minutes (it takes some

time for the flowers to soften but leave around a cup of moisture in there). 2. Add the agar-agar powder. 3. When the flowers are soft allow the mixture to cool and transfer to a blender.

10 time for the flowers to soften but leave around a cup of moisture in there). 2. Add the agar-agar powder. 3. When the flowers are soft allow the mixture to cool and transfer to a blender. Blend the hibiscus until it becomes pureed. 4. Transfer to sterilised jam jars (see step three of the apple jam recipe above to see how I do it) and refrigerate. Consume within 3 weeks. We re jammin To think that jammin was a thing of the past; We re jammin, And I hope this jam is gonna last.

Warming Spiced Apple Chutney Baby it s cold outside. I m not kidding, it s horrible. Last night the torrential rain and horrific winds woke me up from a deep sleep.

11 Warming Spiced Apple Chutney Baby it s cold outside. I m not kidding, it s horrible. Last night the torrential rain and horrific winds woke me up from a deep sleep. All I wanted to do was curl up under the sheets and dream away Zzzzz But it was soon time to wake up and get on with university work. After sitting in front of a screen all day I just wanted to unwind. So what better way to relax than to make chutney? Okay, that sounded less nerdy and a lot cooler in my mind at the time. So I had a bag of Gala apples staring at me because I bought them cheap at the supermarket last week and had barely touched them. I fear I may have hurt the apples feelings. Sorry apples. Let me make it up to you

Ingredients (makes one cup of apple chutney) 7 medium eating apples, peeled, cored and quartered 1 ½ cups granulated sugar 3 cloves 1 inch piece of ginger, grated ¼ tsp star anise powder ¼ tsp fennel

12 Ingredients (makes one cup of apple chutney) 7 medium eating apples, peeled, cored and quartered 1 ½ cups granulated sugar 3 cloves 1 inch piece of ginger, grated ¼ tsp star anise powder ¼ tsp fennel powder Pinch of cardamom powder Pinch of salt (helps to bring out the flavours of all the spices) 1 tsp chilli flakes (or more if you dare) Method 1. Mix together the apples and sugar. Leave on a low heat until the juice begins to seep out of the apples. When there is juice in the pan you can increase the heat (this is just so the sugar doesn t burn). Don t stir the mixture with a spoon, simply swirl it in the pan if you want nice big pieces of apple in your chutney. I just had to take this picture because the sugar-coated

13 apples reminded me so much of sweets I used to eat as a child 2. When the sugar begins to caramelise and the mixture reduces to thick syrup add the ginger, star anise powder, fennel powder, cardamom powder, salt and chilli. Cook on a very low heat for 2-3 minutes then remove from the heat. The heat left in the pan should be enough to finish cooking the spices perfectly. 3. Fill the chutney into a sterilized glass jar and keep in the fridge. It should keep well for a few months. Enjoy on toast, in your favourite sandwiches, with curries or anything else you like! Remember to keep sending in your recipes for the Create for a Chilli Chopper Competition! Wow, that was quick! Good job too because I m really sleepy. Night night world

Bateta Vada and a few Extras just for you! It s a fact. Gujarati s can t get enough of these crispy, spicy, soft little things! My recipe is one we traditionally make at home.

14 Bateta Vada and a few Extras just for you! It s a fact. Gujarati s can t get enough of these crispy, spicy, soft little things! My recipe is one we traditionally make at home. I love the deep aromatic blend of citrus, chilli, coriander, ginger and cinnamon which is balanced with a delicate sweetness. Bateta Vada are really popular at parties and are great for snacking; you know they ve gone down well when you re left with an empty platter which had stacked a hundred of them! This is usually the case at our house. For this reason, I think they are perfect for Christmas get-togethers. A party snack filled with cinnamon spiced mashed potatoes and then deep fried in a crispy batter- What more could you want? (Please don t say sausage rolls). If you like mashed potatoes you re going to love these

15 (because they re way better!) Ingredients for the potato mixture 2 cups potatoes, boiled and mashed roughly (try to use the floury kind of potato) Zest and juice from one lemon Zest from one lime ½ cup coriander, chopped 1 red chilli, minced 1 green chilli, minced ½ cup spring onions, sliced finely 2 tbsp ginger, minced 2 tbsp sugar 1 tsp cinnamon powder ¼ cup pomegranate seeds (I used them because they re in season at the moment but if you can t get any then you can always substitute pomegranates with the same amount of reconstituted golden sultanas) ¼ cup carrots, finely grated Salt to taste Instant mashed potato powder (if required) Sunflower oil to deep fry For the Batter Mix together 1 cup chickpea flour (besan) 1/3 cup rice flour (or self raising flour) 1 ½ cups cold water 1 tbsp lemon juice Salt to taste Method 1. Mix together all of the ingredients for the spiced potatoes. Simple. I made it even simpler by using my

16 wonderful, fantastic chilli chopper for the ginger, chillies and coriander. You should use yours too! If you don t have one then I suggest you enter my Create for a Chilli Chopper competition for a chance to win one! Try to make a soft, not sticky mouldable mixture with the potatoes. If your mixture is too moist add some instant mashed potato powder (sometimes it s easier to cheat!)

17 Not your average mashed potatoes 2. Roll the potatoes into ping-pong sized refrigerate for half an hour. balls and 3. In a separate bowl make your batter and allow it to rest for twenty minutes.

18 Try to aim for this kind of consistency 4. Have a cup of tea. 5. Heat sunflower oil in a wok or deep pan. 6. Dip the potato balls in the batter mixture and quickly and CAREFULLY drop them into the hot oil. Fry on a medium heat until golden brown all over.

19 7. Remove from the pan and place on a paper towel to absorb any excess oil. Serve with cooling coconut and coriander chutney (Recipe below) Coconut and Coriander Chutney Blend together:

20 1 cup coriander, roughly chopped 2 green chillies, halved ½ tsp cumin seeds Juice of one lemon Salt to taste Sugar to taste 1 tbsp plain yogurt ¼ cup water Then mix this with: 1 cup coconut, shredded 3 tbsp natural yogurt For the vaghar (tempering of spices): Heat 1 tbsp sunflower oil in a small pan and add 1 tsp cumin seeds, ¼ tsp asafoetida and 5-6 curry leaves. Pour this over the chutney and mix in a little. Grab your bateta vada and munch like a Gujarati! When I make these I often have some batter left over, if you find that you do too then raid your fridge for any veggies, dip them and fry them. In Gujarati these are called Bhajia (pronounced: bhuhj-ya).

Hang on, do you even NEED an excuse to make these??? I don t think so.

21 Okra/bhinda bhajia Dad s beloved red chilli bhajia Now go and call everyone you know and throw a party so that you can make these! Hang on, do you even NEED an excuse to make these??? I don t think so. Oh, and if you have any left over (I doubt it) then the following day you can make something called Vada Pau- a fast

22 food favourite from Mumbai. All you need to do is flatten the bateta vada and place it in a toasted bun with all your favourite burger toppings (and coconut chutney!) Do keep sending in your recipes for the Create for a Chilli Chopper competition!

Bullet Banana Daal Vada

Bullet Banana Daal Vada Happy 2014! It s a new year and time to start getting excited about the adventures ahead. This year I get to marry my best friend and biggest supporter in all my work and passions.