A marmalade laced with rosemary
Rosemary has a unique pine-like fragrance and flavour, balanced by a rich pungency.Fresh rosemary should be stored in the refrigerator either in its original packaging or wrapped in a slightly damp paper towel.
Onion and rosemary marmalade
Onion, peeled and
sliced: 3 large ones
Butter: 20 gm
Oil: 5 ml
White vinegar: 50 ml
Cumin powder: 5 gm
Jaggery: 15 gm
Raw mango, peeled and cut into small cubes: 50 gm
Method: Heat oil in the pan, and sauté the sliced onion till it turns tender. Add the butter and cook till the onion begins to brown. Add the juliennes of raw mango and cook well.
Add the spices and the jaggery to the rosemary leaves and mix well. Once the jaggery dissolves, add the vinegar and the rosemary and cook it well.BHOLANATH JHA