Wood apple (Vilaankai) chutney is a delicious and tangy condiment made from the pulp of the wood apple fruit. Also known as bael fruit, wood apple is native to South Asia and has a unique flavor and aroma. The chutney is usually made by blending the wood apple pulp with various spices and seasonings.
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Vilaankai (Wood Apple) Chutney
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
5
minutesDiscover the delectable wood apple chutney, a tangy condiment made from the pulp of the unique and flavorful wood apple fruit native to South Asia. Learn how to make it with spices and seasonings.
Ingredients
Wood Apple (Vilaankai) – 1
Green Chillies – 5
Bengal Gram Dhal – 1 tablespoon
Urad dhal – 1 tablespoon
Salt – 1 teaspoon or as per taste
Oil – 1 tablespoon
Mustard – ½ teaspoon
Directions
- Crack open the wood apple like a coconut and scoop out the pulp inside.
- In a frying pan, heat a teaspoon of oil and fry the bengal gram dhal and urad dhal until golden. Add the green chillies and fry for a few more minutes. Let it cool down.
- In a blender, combine the wood apple pulp, the fried dhals, chillies and salt. Blend until you get a coarse paste.
- Transfer the paste to a bowl and season it with mustard seeds and curry leaves.
Hi kamala, Iam a silent reader of your blog. This chutney is new to me. Will try it for sure. we make a pachchadi by mixing woodapple jaggery and elaichi pwdr.