Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, wood apple or bael spicy chutney – summer special. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Wood apple or Bael Spicy Chutney – Summer Special is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Wood apple or Bael Spicy Chutney – Summer Special is something that I have loved my whole life.
Bael fruit or wood apple or stone fruit is the queen of summer fruits. Bael sherbet helps keep you cool in summers & best of all it is so easy to make a drink with #bael #sharbat #sherbet #baelsharbat #summer #summerdrink #drinks #kunalkapurrecipes #kkitchen. A very tasty and healthy recipe.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have wood apple or bael spicy chutney – summer special using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Wood apple or Bael Spicy Chutney – Summer Special:
- Take 1 Woodapple medium
- Prepare 1/2 cup Brown Sugar
- Prepare Spices:
- Take 1 tsp Black Salt
- Prepare 1 tsp Roasted cumin seeds
- Make ready 1 tsp Black pepper powder
- Take 1/4 tsp Fennel seeds
- Get 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. Pulp of bael (wood apple) fruit is an excellent Ayurvedic remedy for constipation. Eating a half cup of bael fruit pulp and a teaspoon of jaggery every You can also have bael sherbet along with tamarind water and jaggery added in it. (Also Read: Bael or Wood Apple: Drink Up on Seasonal Goodness).
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.
Bael, also known as wood apple is common South Asian fruit. Its various parts are not only used as a traditional healing remedy but are also used as an ingredient in South Asian cuisine. All parts of the Bael tree have medicinal benefits and are used in several forms. Also find here related product comparison Refreshing Bael ka Sharbat is an excellent summer coolant.
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