Beal Chutney (wood apple chutney)

 

"Wood Apple Chutney," also known as "Bael Chutney," is a condiment made from the pulp of the wood apple fruit. It's a sweet and tangy chutney that is commonly enjoyed in India and other South Asian countries. Here's a simple recipe for making Wood Apple Chutney:

Ingredients:

1 large wood apple (bael), ripe

1/2 teaspoon fennel seeds (saunf)

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon black salt (kala namak)

1/2 teaspoon red chilli powder (lal mirch powder)

1/4 teaspoon turmeric powder (haldi powder)

1/4 teaspoon black salt (kala namak)

2-3 teaspoons jaggery (gud), or to taste

Water

Method:

Wash the wood apple thoroughly and break it open to extract the pulp. Collect the pulp in a bowl.

In the bowl with the wood apple pulp, add fennel seeds, cumin seeds, black salt, red chilli powder, turmeric powder, and black salt. Mix well.

Add jaggery (adjust according to your taste) into the mixture and mix until well combined.

Add a little water and blend the mixture to achieve a smooth consistency. The amount of water can be adjusted to achieve the desired thickness.

Transfer the chutney to a serving bowl and let it cool.

Once cooled, store the wood apple chutney in an airtight container in the refrigerator.

Wood Apple Chutney can be served as a condiment with various Indian dishes like puris, parathas, dosas, or even as a dipping sauce. Remember, you can adjust the quantities of ingredients and spices according to your taste preferences to create the desired flavor profile.