Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, woodapple jaggery chutney – summer special recipe. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Woodapple Jaggery Chutney – Summer Special Recipe is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Woodapple Jaggery Chutney – Summer Special Recipe is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have woodapple jaggery chutney – summer special recipe using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Woodapple Jaggery Chutney – Summer Special Recipe:
- Make ready 1 Woodapple medium
- Take 1 cup Grated jaggery or gur
- Make ready Spices:
- Take 1 tsp Black Salt
- Get 1 tsp Roasted cumin seeds
- Get 1 tsp Black pepper powder
- Prepare 1/4 tsp Fennel seeds
- Prepare 1/2 tsp Red chilli powder
- Prepare to taste Salt
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.
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