Boost your taste buds with the ultimate Wood Apple Chutney recipe

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness while brown sugar is more economical.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with fewer calories, while bell pepper is milder and cheaper.

black salt

🥗Healthier: regular salt

💰Cheaper: table salt

Regular salt is more accessible and less expensive.

Check the quality of the wood apple by scratching the shell; if it turns green, wait longer to use it.

Break the shell of the wood apple and scoop out all the pulp with a spoon.

Use 2 wood apples for the chutney, which can be preserved for 10 to 20 days in the refrigerator.

Add 1/4 teaspoon of rock salt to the pulp.

Add 1 teaspoon of Kashmiri red chili powder to the mixture.

Add salt to taste.

Add a small amount of chopped coriander leaves to the mixture, being careful not to overpower the wood apple flavor.

Add around 1/2 cup of jaggery to the pulp.

Add almost 1 tablespoon of water to the mixture.

Add 1 teaspoon of roasted cumin seeds for flavor.

Churn the mixture very well to combine all the ingredients.

Cooking Techniques

Equipment Needed

Spice Level: