BAEL CHUTNEY (TANGY DIP FOR PARATHA OR SNACKS)

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.