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.