Getting ready Chambakka/Rose apple pickle safely
It's essential to prepare food safely to help stop dangerous micro organism from spreading and growing. You may take some steps to assist protect yourself and your loved ones from the unfold of harmful micro organism.
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Wash your fingers
Your palms can easily spread bacteria around the kitchen and onto meals. It is important to at all times wash your hands completely with cleaning soap and heat water:
earlier than starting to prepare meals
after touching raw food resembling meat, poultry and greens
after going to the bathroom
after touching the bin
after touching petsDon't forget to dry your fingers thoroughly as well, as a result of wet arms unfold bacteria more simply.
Keep worktops clean
Earlier than you begin making ready meals, it’s essential worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by raw meat, poultry, eggs or greens you'll want to scrub them thoroughly.
You must change dish cloths and tea towels repeatedly to keep away from any bacteria rising on the fabric.
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We hope you got insight from reading it, now let’s go back to chambakka/rose apple pickle recipe. You can cook chambakka/rose apple pickle using 9 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to make Chambakka/Rose apple pickle:
- Use Chambakka -
- Provide Chilly powder -
- Prepare Pickle powder
- You need Turmeric powder -
- You need Oil -
- Take Mustard seeds / kaduku -
- Prepare curry leaves
- Get chillies dry red
- You need Salt
Steps to make Chambakka/Rose apple pickle:
- Wash the rose apples thoroughly. Cut into halves, de-seed and set aside.
- This pickle doesn't keep for too long so refrigerate within 4 days and use within 2 weeks
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