I am truly in love with Palm Jaggery. These days I am using it in a lot of my dishes. Unlike the sugarcane jaggery which is hard and takes time to melt, palm jaggery is extremely soft, melts in no time and can be easily broken and mashed.
The jaggery and bell peppers relish is quick and simple. Any jaggery can be used. If you are using sugarcane one then you’ll have to wait for it to melt. So cover the pan and let it melt.
The relish can be used in many ways. Add it in your wraps, burgers and sandwiches or, like me, spread it on top of a toasted slice of bread and serve with some hot soup.
Ingredients:
Onion - 1 medium sliced
Red Bell Pepper - 1 chopped
Yellow Bell Pepper - 1 chopped
Capsicum - 1 chopped
Broccoli and baby corns are optional
Jaggery - 1/2 cup
Thyme - 1/2 tsp
Oregano - 1 tsp
Basil - 1/2 tsp
Salt
Pepper
Vinegar - 1 tbsp
Butter - 1 tbsp
Method:
1. Heat butter in a pan.
2. Add the sliced onions and let them turn pink.
3. Add thyme, basil, oregano and mix well.
4. Put in the bell peppers and the capsicum.
5. Add salt, pepper and jaggery. Cover and cook till the jaggery melts and peppers are soft.
6. Add vinegar. Mix well.
7. Turn off the flame.
8. Toast slices of bread and butter them. Cut in triangles. Spread the relish on them and serve. You can also use garlic bread.
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