rencontres koa jazz This delicious fruit preserve has a history of 70 years. My mother made it with raw mangoes and used a large pot to cook the fruit syrup with the slices of green mangoes. She used cinnamon sticks and cloves from the Zanzibar Island and cardamom seeds with lots of sugar to sweeten the raw sour mangoes. She served us this preserve with freshly made rotis, which we all enjoyed very much. In memory of my late mother, I tried to make this dish with a North American variation by adding apples as well as dried fruits. Here is the recipe for you to enjoy!
- Yield : 6 servings
- raw mango - 1 large
- green apple - 1 large
- dried apricots, cut into small pieces - 1 cup
- water - 3 cups
- stick, whole - 1 cinnamon
- whole (optional - 3 cloves
- cardamom seeds, ground - ¼ tsp
- golden raisins - ½ cup
- crushed almonds For the syrup: - 2 tbs
- granulated sugar - 1 cup
- light brown sugar - ¼ cup
- water - 3 cups
- ground cardamom seeds - ¼ tsp
- ground nutmeg - 1/8 tsp
- vanilla extract - ¼ tsp
- saffron - few strands
- yellow food color - a pinch
forxiga cost Peel and cut the mango and apple into bite size
pieces. Cook on medium heat with water, cinnamon,
cardamom, and cloves, until tender.
Add apricot pieces and continue cooking until the
apricots are tender. Strain and discard the water. Keep
Boil the brown sugar and granulated sugar with
saffron, nutmeg, and a pinch of yellow food color and
ground cardamom. Add the raisins and let the mixture
simmer on low heat until it becomes sticky.
Add vanilla extract and crushed almonds and mix the
cooked fruits with the syrup. Stir on low heat for a
couple of minutes to bring the mixture together.
Discard the cloves and cinnamon sticks before
Enjoy with roti, paratha or bread. The
preserve can be kept in the refrigerator for 2 weeks.