Coorg
Recipies
Goomatte Pann Sauce by Shalini Nanda
For 400 gms of cape gooseberries
- 250 gms sugar
- 3 – 4 tbsps lemon juice, or seville orange juice
Rinse your fruit thoroughly and place in a non-reactive pan with about 1 cup of water.
Bring to a gentle boil, then turn down the heat to a simmer, and cook the fruit for ten minutes, or until the skins soften. (Test the skins with the tip of a sharp knife).
Add the sugar and lemon juice, and stir.
When the sugar has completely dissolved, bring it back to a gentle boil, and cook for another ten minutes, stirring occasionally.
Remove from the heat and bottle in sterilized jars.
This sauce will need to be refrigerated.
Gallery
Categories
Similar Recipies
Food Recipies you may like
Karjikai
Learn more
“Khus Khus” Payasa
Learn more