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BAEL CHUTNEY (TANGY DIP FOR PARATHA OR SNACKS)
Sweet-spicy bael pulp chutney with jaggery and spices. Great for gut soothing and appetite regulation.
Here's the podcast summary
Ingredients
Bael pulp – 1⁄4 cup
Fresh coriander – handful
Mint leaves – handful
Green chilli – 1 (optional)
Lemon juice – 1 tsp
Black salt – 1⁄2 tsp
Roasted cumin powder – 1⁄2 tsp
Water – as needed
Method
Blend bael pulp, coriander, mint, green chilli, lemon juice, black salt, and cumin powder with a little water until smooth.
Adjust the consistency with more water if needed.
Chill in the fridge for an hour before serving.
A tangy accompaniment to your favourite Indian flatbreads, sandwiches, parathas, grilled foods, or as a dip with snacks.
Benefits:
Detoxifying, boosts bile secretion and fights acidity.
High in antioxidants and fibre.
Who Can Eat It:
Ideal for digestive issues and summer fatigue.
Ideal For:
As a dip or digestive booster.
Best Time to Consume:
Before or with lunch.
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