- Servings:
- Preparation time: 5 minutes.
- Grinding time: 1 minute.
- Total time: 6 minutes.
The dish I am sharing today is just an experiment, and I was surprise the taste and texture, loved by my family and neighbors. I am glad that I did quite good job on it.
I had a tree laden with wax apple fruits. My son loved this fruits as a salad. It is crisp, crunchy and mild sweet and tangy in taste. Due to its amazing flavour and refreshing juiciness inspired me to turn them into a unique chutney. Blended with traditional spices, this chutney captures the natural charm of the fruit while adding a tangy, spicy twist
“Wax apple chutney (Syzygium samarangense)” is a truly special creation from my own garden produce. Interestingly, the gardener had sown this plant thinking it was a guava, but one day to our surprise, it bore delicate light pink fruits. We were mesmerized by the sight of these beautiful baby pink wax apples hanging like jewels from the branches.
we not only celebrates the unexpected gift of nature but also turns a simple garden harvest into a memorable culinary delight.
Daily eating wax apple is good for digestion, lower the cholesterol, and reduce fever above all it gives very refreshing on a hot day of Kerala and Tamil nadu.
Ingredients:
- Wax apple: 100 gm.
- Garlic: 10 gm.
- Black salt: half teaspoon
- Salt: half teaspoon (as per taste)
- Sugar: 1 teaspoon
- Green chilli: 4 no. (As per taste)
- Cumin seed: 1 teaspoon
- Mustard oil/Olive oil: 1 teaspoon.
Preparation:
- Wash and clean wax apple properly.
- Chop coarsely garlic, green chilli and wax apple.
Method:
- Grind all ingredients together.
- Make fine paste; mix oil, beautiful pinkish Chatpati wax apple chutney is ready to serve with breakfast or meal.
Wax apple chutney (Syzygium samarangense) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.