Mango ginger preserve

Mango ginger looks like ginger in appearance, but it imparts a raw mango flavour. In Tamil language it is known as manga inji. This rhizome has lot of medicinal properties and is widely used in Ayurveda and umami medicines. It is also used in making pickles, chutneys and other culinary preparationas. This ginger is usually available during the winter months of November and December. However, it can be preserved along with lime juice for a year.

Ingredients:
Mango ginger -100gm
Green chilies -25gm
Lemon -2
Salt to taste

Method:
Wash and scrap the thin skin of mango ginger. Cut it into small bits. Cut the green chilies and lemon also into small bits. Combine everything and add salt. Preserve it in a clean dry bottle. Shake it once every day for few days. Keep it under refrigeration for one year. This can be used as salad dressing or can be served as pickle.

Indian gooseberry preserve

Indian goose berry is known as amalika in Sanskrit and amla in Hindi. In Tamil language it is known as nellikai. This berry is considered to be a rich source of Vitamin C and antioxidants. No wonder that it is included in herbal health preparations like “Triphala” and “Chyawanprash” 

                                           Bottled preserve
 
This berry is usually available in abundance during winter. Hence, it is preserved in brine water or in sugar syrup or in powder form for later use. Interestingly, the vitamin C content in it is not lost during such preservations. 

                                                      Indian gooseberry 
Amala murabba is a sweet preserve made with Indian goose berry and sugar. It is also known as Murabb-e-Amla in Unani. This sweet preparation stays for over a year under hygienic conditions without refrigeration. It can be had alone or served as side dish for flat breads and rice.

                                          Boiled gooseberry
Ingredients:
Indian goose berry -250gms
Turmeric powder -1/2tsp
Sugar - 150gms
Cardamom powder -1tsp
Citric acid or lemon juice -1tsp

Method:
Wash and boil the goose berries in water along with turmeric powder till it turns soft. Drain the water. Remove the seeds and break it into small pieces.
In another pan combine the sugar with 1 cup of water. Boil them and make syrup of one thread consistency. Then add the berry pieces and the citric acid crystals. (The syrup may begin to dilute at this stage, do not worry). Keep cooking till it reaches syrupy consistency. Add the cardamom powder. Cool and preserve it in clean glass bottles.

Strawberry preserve

I found the vegetable and fruits market flooded with strawberries, which is also my favourite fruit. So I thought I can make a preserve out of it.
This preserve is made without using any preservative, artificial colour and essence. It is simple to make and can be stored in the refrigerator for nearly a month.
Strawberry preserve can be used as a spread for bread and flat breads. It can be added to cold milk to make milk shake, or to curd to make strawberry lassi. It can also be used while making plum cake.

Ingredients:
Crushed strawberry - 3cups
Sugar - 2 cups
Lemon juice - 4tsp

Method:
Mix the strawberry and the sugar in a thick bottom pan.

Place it on the stove and stir continuously. When it starts to thicken, reduce the heat and add the lemon juice. Allow it to thicken to the consistency of jam. Cool and store it in refrigerator.
Note: Crush the strawberries with a fork to get some pieces in the preserve. Orange rind can also be added along with lemon juice to give a tangy flavour.