green chilli jamImage Credit source: Pexels
People who like spiciness in their food consider food incomplete without chilli. But have you ever tried green chilli murabba? Yes, this may sound a bit strange. But your tongue will definitely like its taste. Green chilli murabba gives both sweet and spicy flavors in food, and it can be eaten with bread, paratha or straight with a spoon. If you also want to try something new, then this time you can try sweet and sour murabba of green chillies. The most important thing is that you can store it comfortably for 1-2 months and enjoy it.
Green chilli not only enhances the taste, but it is also beneficial for health. Many nutrients are found in green chillies. Vitamin A, Vitamin C, Vitamin K and B6 are found in it. Apart from this, it is also a good source of potassium, iron, fiber and antioxidants as well as capsaicin. Generally, people do not eat green chillies empty. But some people like to eat green chillies with food. Consuming it improves digestion. It is also better for heart health and is considered better than ground red chilli. So let us also tell you in this article the easy recipe of making green chilli murabba.
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Ingredients to make Green Chilli Murabba
Green chilli 100 grams (medium spicy)
sugar 150 grams
water 1/2 cup
Lemon juice 1 tsp
a pinch of salt
How to make green chilli jam
Wash and dry green chillies. After this, separate it by making an incision in the middle and remove all the seeds. Put water and sugar in a pan and boil it. Boil on medium flame for 57 minutes until the sugar dissolves completely and a light thick syrup is formed. Now put the chillies in the syrup and boil on low flame for 10-15 minutes. Keep stirring occasionally so that the chillies do not break. Lastly add lemon juice and a pinch of salt. Lemon prevents the gems from turning black and balances the taste.
Store marmalade like this
The special thing about this murabba is that you can easily store it and eat it for 1-2 months. For this you just have to keep the marmalade in a glass jar and close the lid tightly. Because if even a little moisture gets inside, there is a risk of fungus. Also, always use a dry spoon to take it out. Store the murabba in a cool place.
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