Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, wood apple or bael spicy chutney – summer special. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Wood apple or Bael Spicy Chutney – Summer Special is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Wood apple or Bael Spicy Chutney – Summer Special is something that I’ve loved my entire life. They’re fine and they look wonderful.
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 (Kaitha)chutney is sweet and tangy chutney.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Prepare 1 Woodapple medium
- Make ready 1/2 cup Brown Sugar
- Prepare Spices:
- Prepare 1 tsp Black Salt
- Take 1 tsp Roasted cumin seeds
- Prepare 1 tsp Black pepper powder
- Prepare 1/4 tsp Fennel seeds
- Prepare 1/2 tsp Red chilli powder
- Prepare 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.
Instructions 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.
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. Also known as Bengal quince, and loaded with nutrients, bael is most commonly eaten as a fruit or made into juice across the country. The bel fruit is also called as wood apple or, elephant apple. Roohafza with milk, watermelon and ice cubes make this excellent summer cooler drink.
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