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How to Make Award-winning Wood apple or Bael Spicy Chutney – Summer Special

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Wood apple or Bael Spicy Chutney – Summer Special

Before you jump to Wood apple or Bael Spicy Chutney – Summer Special recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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Maybe the food just isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. Many people incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is particularly efficient when it's full before a cycle is going. By cool drying or air drying the dishes instead of heat drying them, you can raise the amount of money you save.

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We hope you got benefit from reading it, now let's go back to wood apple or bael spicy chutney – summer special recipe. You can have wood apple or bael spicy chutney – summer special using 9 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Wood apple or Bael Spicy Chutney – Summer Special:

  1. Prepare 1 of Woodapple medium.
  2. Take 1/2 cup of Brown Sugar.
  3. Prepare of Spices:.
  4. Get 1 tsp of Black Salt.
  5. Provide 1 tsp of Roasted cumin seeds.
  6. You need 1 tsp of Black pepper powder.
  7. Take 1/4 tsp of Fennel seeds.
  8. Provide 1/2 tsp of Red chilli powder.
  9. You need to taste of Salt.

Steps to make Wood apple or Bael Spicy Chutney – Summer Special:

  1. 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..
  2. 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..
  3. Allow chutney to cool down.Then add lemon juice and mix well. Enjoy Woodapple Chutney with hot parathas..
  4. 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..
  5. 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..

Also known as Bengal quince, and loaded with nutrients, bael is most commonly eaten as a fruit or made into juice across the country. The bel fruit is also called as wood apple or, elephant apple. Roohafza with milk, watermelon and ice cubes make this excellent summer cooler drink. Full video and step by step post. I saw this drink few month back while browsing Instagram.

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