Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, wood apple or bael spicy chutney – summer special. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
A very tasty and healthy recipe. It's spicy , sweet and has an amazing taste. Well this fruit has lots of importance in Hindu mythology.
Wood apple or Bael Spicy Chutney – Summer Special is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Wood apple or Bael Spicy Chutney – Summer Special is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook wood apple or bael spicy chutney – summer special using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Wood apple or Bael Spicy Chutney – Summer Special:
- Take 1 Woodapple medium
- Take 1/2 cup Brown Sugar
- Take Spices:
- Get 1 tsp Black Salt
- Get 1 tsp Roasted cumin seeds
- Get 1 tsp Black pepper powder
- Prepare 1/4 tsp Fennel seeds
- Take 1/2 tsp Red chilli powder
- Make ready to taste Salt
Bael is a powerful fruit packed with many nutrients like beta-carotene, protein, riboflavin and vitamin C. Bael is a tree which is native to Indian soil and hence, suits the. Think summer and the most popular fruits that come to mind includes-water melon, mango and wood apple or bael. Popularly known as bael in the Popularly known as bael in the Northern belt of India, the fruit is no less than a bliss, as it is considered highly effective against sunstroke and other health.
Steps to make Wood apple or Bael Spicy Chutney – Summer Special:
- Break open the fruit and using a spoon scoop the pulp and place in a large bowl. Put 1/2 cup of water and keep it aside for 30 minutes. - After 30 minutes using your palms gather and squish the pulp to separate the seeds. Press the juice through a sieve to strain the fibers and seeds from the thick pulp.
- Add strained wood apple pulp in a nonstick pan and cook for 10 minutes on low flame. - Now add brown sugar with all spices and cook for another 10 minutes on low flame. Once chutney starts to thickens switch off the flame.
- Allow chutney to cool down.Then add lemon juice and mix well. - Enjoy Woodapple Chutney with hot parathas.
- Tips : - - Lift chutney with a spatula and pour chutney, it should flow together and not in drops. - Pour few drops of prepared chutney on a plate if it spreads then it’s not ready if it stays firm without moving then the chutney is ready.
- Allow to cool and store in sterilized glass jar. - Keep chutney in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
Recipe courtesy of Mary Sue Milliken and Susan Feniger. Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce. Also known as Bengal quince, and loaded with nutrients, bael is most commonly eaten as a fruit or made into juice across the country. It's the season of wood apple, popularly known as the Bael fruit. Many people are still not too familiar with this fruit but wood apple is a native of the In addition to this, wood apple is also known for its anti-microbial, anti-viral and anti-fungal properties.
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