Hi, I’m Clara. Today, we’re going to prepare sausage and sweet beetroot amla jam recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sausage and Sweet Beetroot Amla Jam Recipe
Sausage and Sweet Beetroot Amla Jam is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Sausage and Sweet Beetroot Amla Jam is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have sausage and sweet beetroot amla jam using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sausage and Sweet Beetroot Amla Jam:
- Make ready 250 grams Indian Gooseberries /Amla
- Take 2 Beetroots
- Make ready 3-4 Lemons
- Take 3/4 cup -1 cup Powdered Sugar / Jaggery Powder
- Make ready 1 tsp Red Chilli Powder
- Take 1/4 tsp Asafoetida Powder
- Prepare 1/4 tsp Rock Salt / Kala Namak
- Prepare 3 tbsp Refined Vegetable Oil / EVO
- Make ready Water as required
Instructions to make Sausage and Sweet Beetroot Amla Jam:
- Pressure Cook the beets in some water up to 4-5 whistles or until done. Cool, unpeel and add to a mixer jar. Blend into a smooth puree, adding some water reserved from pressure cooking. Set aside.
- Pressure Cook the amla and the lemons upto 3-4 whistles with a little water. Allow to cool a little, add some reserved water from pressure cooking and blend into a smooth paste with the sugar
- Heat the oil up till smoking point in a pan. Take off heat.
- Add the salt and the red chilli & asafoetida powders, mix well. You can add a little pickle masala too if you wish, I have tried adding Bedekar Pickle Masala in one batch and it turned out great.
- Turn on the heat, add the beetroot puree and cook for 1-2 minutes
- Add the amla- lemon-sugar paste, mix and cook for 2-3 minutes.
- Cool, add to a glass jar. Store in the fridge. Serve with toast, pooris or paranthas.
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