Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, woodapple jaggery chutney – summer special recipe. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Woodapple Jaggery Chutney – Summer Special Recipe is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Woodapple Jaggery Chutney – Summer Special Recipe is something that I’ve loved my whole life. They’re fine and they look wonderful.
Break open the fruit and using a spoon scoop the pulp. Hi friends I am back with a summer special easy chutney recipe made with kaccha mango and curd. Try this at your home and share it with your friends and.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook woodapple jaggery chutney – summer special recipe using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Woodapple Jaggery Chutney – Summer Special Recipe:
- Make ready 1 Woodapple medium
- Get 1 cup Grated jaggery or gur
- Get Spices:
- Take 1 tsp Black Salt
- Get 1 tsp Roasted cumin seeds
- Prepare 1 tsp Black pepper powder
- Take 1/4 tsp Fennel seeds
- Take 1/2 tsp Red chilli powder
- Get to taste Salt
It is a healthy drink recipe. Bel is a highly nutritious fruit and is particulary good in summer as it has a very high water content. Drinking bel juice can prevent dehydration during summer. It also has laxative characteristics so it is good for people having constipation.
Instructions to make Woodapple Jaggery Chutney – Summer Special Recipe:
- 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. 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. Then add lemon juice and mix well.
- 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.
The ingredients used to make chutney is not limited to just vegetables, you can even make Fruit Chutney, that is chunky and acts more like Also, you can use raw mangoes to make tongue-tickling Raw Mango and Onion Chutney or Kacchi Keri Ni Chutney in summer. It is a spicy dip which is popularly prepared during summer season or mango season. Watch the step by step recipe of Raw Mango(Kaccha Aam) Chutney along with Tomato and. kadamba chutney recipe saw this easy chutney in my chettinad cookbook so wanted to give it a try. Usually I look for different chutney recipes or sidedish for idli dosa and this one was different from the usual chutneys. Kadambam in tamil means mixed so this chutney had a mix of ingredients and it.
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