I m a big fan of Indian Gooseberries, humble amla. Last year, me and hubby used to eat an amla, everyday empty stomach, first thing in the morning. The effects were so visible in our blood report after 2-3 months. Not only that,it boosts our immunity so well, i didn’t have even one episode of antibiotic last year. Somehow, the habit went off track after we came back from vacation and now this year, we have started again.
While looking for some interesting spreads, i came across this amla jam at Nishamadhulika’s space. I had all the ingredients at hand, so made immediately. Since it was festival for the past 2 days, i didn’t get time to sit and post it on the same day. It is better to be late, than never, here is a simple jam/spread made using gooseberries and spices used in day-today cooking.
I served this spread on butter toast for my elder one’s evening snack today. He liked the taste. I m not sure whether my lil one will like it or not. The amla, even when sauteed with jaggery, has its mild flavor in the jam, which we adults can understand and enjoy,but the same cannot be said with kids. Try it on toast first, if they like it, you can enjoy it on roti’s, paratha’s, etc.
12 nos Indian Gooseberries
3/4 cup of crushed jaggery, about 400grams
1/2 tsp peppercorns, crushed
4 nos cardamoms,crushed
4 cloves, powdered
- Wash the gooseberries with water. Take them in a saucepan, add enough water for them to immerse well. Cook them on stove-top until they are done. Cooked berries, crack on top. It will take hardly 15-20 minutes to cook.
- Let the berries cool well. Drain the water, remove the seed from the berries, Take them in a blender, along with cardamom, cloves and pepper and blend until smooth. You must not be needing any water, if needed add 2-4 tbsp of water to get a smooth mixture.
- Heat a non-stick deep saucepan, add the ground gooseberry mixture and jaggery, let it cook until it comes together well.
- Keep the flame simmer, never make it high, or else the jam might burn at the bottom. Keep stirring often. The jam splatters as it cooks, so make sure to scrap the sides as you stir.
- Keep the flame simmer and stir it often, the jam is done, when a spoon of it dropped on a plate, stays in one place and doesn’t run. If it is runny, cook for another 2-3 minutes.
- Once done, let it cool completely in the pan. Transfer it to an air-tight container and refrigerate. We tried it on a crisp toast and loved the taste of the jam. The jam itself tastes like Chywanprash and those who love the taste of it, will very well like this homemade healthy alternative to it.