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Ingredients requirements - Woodapple Jaggery Chutney – Summer Special Recipe:

1. Give 1 of Woodapple medium
2. Give 1 cup Grated jaggery or gur
3. Make ready Spices:
4. Give 1 tsp for Black Salt
5. Prepare 1 tsp for Roasted cumin seeds
6. Need 1 tsp Black pepper powder
7. You need 1/4 tsp for Fennel seeds
8. You need 1/2 tsp of Red chilli powder
9. Provide to taste for Salt

Woodapple Jaggery Chutney – Summer Special Recipe making process:

1. 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.
2. 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.
3. 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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