Wood apple gives you a boost of energy in summers. The high protein content of the fruit also boosts the healing power of your body.
Recently I posted some recipes with Woodapple – Woodapple Jam, Woodapple Summer Drink, and Whole Wheat Woodapple Cake. Today I am going to share a spicy and sweet chutney made with wood apple or bael, sugar, with spices. It goes well parathas or with any chaat.
Wood apple or Bael Spicy Chutney
Woodapple – 1 medium
Brown Sugar – 1/2 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. Put woodapple pulp with 1 cup of water in a bowl 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.
- 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.