This Uncommon Summer Chutney is the Ultimate Gut-Healer (And You Have Probacbly Never even Tried It)

 A cooling, tangy Indian chutney prepared with sacred wood apple that beat summer heat, heals digestion and remains a secrets of the world.

Introduction Forgotten Treasure of the Indian Villages

As the world swirls smoothies and nibbles kale chips, it seems that the actual superfood of summer is waiting in an Indian village- Bael ki Chutney or Wood Apple Chutney. This chutney is made out of the pulp of the sacred bael fruit which is tangy, cooling and full of healing qualities. It is one such ancient recipe that is not only a treat to the tastebud but is also functional to the Gut, helps you detox, and is an Ayurvedic treasure.

and guess what? Very few people in the rest of the world are aware of its existence- so this is the best moment to bring it to the worldwide audience.

Why This Chutney Will be in the limelight

Under-publicized around the world - But used in Indian households over centuries.

Extremely cooling- is the best temperatures in hot Indian, UAE or even the US summers

Strong digestive effects - curbs acidity, bloating and constipation

Vegan, Glutenreek, Zero-oil - It is healthy by and it is inclusive

Distinctive flavor - Earthy, citrusy and complicated - not like your everyday chutney

It is no ordinary food. It is ancient medicine that is disguised as condiment.

Ingredients You’ll Need

1 ripe wood apple (bael fruit)

2 tablespoons jaggery (or brown sugar)

1 teaspoon black salt

1/2 teaspoon roasted cumin powder

A pinch of red chili powder

1/2 teaspoon dry ginger powder (saunth)

Fresh mint leaves (optional)

Water – to adjust consistency

Recipe to prepare Wood Apple Chutney

Step 1 cracking of the Bael fruit

Crack by a heavy knife or on hard surface. With a spoon scoop out the soft fibrous pulp.

Step 2: Soak / Mash

Put the pulp in a small bowl of warm water and leave it to soak 10-15 minutes. This assists in making it subtle. Mash and strain the pulp with your hands and separate hard fibers and seeds.

Step 3: Flavor it

Add jaggery, black salt powder, cumin powder, chili powder and dry ginger to the strained pulp. Blend until levelled and creamy.

Step 4: Adjust And Chill

To a chutney like consistency add cold water. Try and adjust the spice or sweetness. Before serving, take cold.

Serving Tip: It can be served cold with rice, rotis and parathas and even as a dip with grilled veggies.

Nutritional Strength of Bael Chutney

This chutney is not only tasty, but a superfood dynamic.

Prebiotics and Fiber-Healthy intestinal flora

Electrolyte balance -Helps to avoid heat strokes during extreme summer seasons

Detoxifying- Eliminates toxins and swings pH

Blood sugar friendly-low glycemic and beneficial in insulin balance

High in antioxidants - Aids the war on inflammation and oxidative stress

Cultural Significance

The bael tree is sacred in India, is usually dedicated to Lord Shiva in summer. The fruit enjoys a long history in Ayurveda and country ways, finding its place in everything to the cooling sherbets to curative tonics. Never mind the chutney. It stays secret profit that grandmothers and people who live in the forest only know about.

It is time now that the world knows it.

Conclusion: Get Bael Back at the Table

Wood Apple Chutney is not only about a dish, it is about a tradition, about a medicine and about forgotten tastes. There may be a lot of new trends in this world but this old recipe is one recipe that does work. Once you make it, you will be asking yourself why the globe is not talking much about it.

Therefore, this summer do not resort to process foods like dips and sour creams. Disembowel your bael, churn your chutney and take a spoonful of something really wonderful.