Wood apple Spicy Chutney with Jaggery
Recently I shared the recipe of wood apple chutney with sugar. Today I am sharing wood apple chutney with jaggery or gur. By adding jaggery this chutney becomes more nutritious and healthier. The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.
It’s a spicy and sweet chutney made with wood apple or bael, jaggery, and mix spices. It goes well parathas or with any chaat.
Woodapple – 1 medium
Grated jaggery or gur – 1 cup
Black Salt – 1 tsp
Roasted cumin seeds- 1 tsp
Black pepper powder – 1 tsp
Fennel seeds – 1/4 tsp
Red chili powder – 1/2 tsp
Salt to taste
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 and juice the pulp. 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.
Add jaggery 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 and then add lemon juice and mix well.
*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 2 months.