Wood Apple Chutney, Bael Chutney
Servings Prep Time
1bowl 10minutes
Cook Time
5minutes
Servings Prep Time
1bowl 10minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Scoop out the inside pulp from the wood apples and keep aside.
  2. Heat oil in a cooking pan. When the oil is hot, put the mustard seeds.
  3. When the seeds start to crackle, add the two dals and saute until they turn brown.
  4. Next add the asafoetida and red chillies and saute for few seconds.
  5. Add the curry leaves and the scooped out wood apple and saute for 2 to 3 minutes on low heat.
  6. Remove and keep aside to cool down a bit.
  7. When the sauteed wood apple with other ingredients have cooled down put them into an electric mixer jar. Add the crushed jaggery, and salt.
  8. Blend together by adding little water to get a thick chutney paste.
  9. Check the taste and consistency and add salt, chilli, jaggery, and water if needed.
  10. The chutney can be served with dosa, chapatis, rice, or bread.
Recipe Notes

Wood apples have hard outer shells so it has to be cracked open by hitting hard on a surface.


The pulpy insides have tender seeds which can also be used and the whole thing has to be scooped out with the help of a spoon.

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