Wood apple Chutney- Velaga Pandu

Ingredients:

• Wood apple- 1 ripe (Velaga Pandu) 
• Dry red chilies- 15-18 broken into pieces
•  Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi seeds)
• Salt- 1 1/2 tsp
• Jaggery- 1 tbsp
• Oil- 1 1/2 tbsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 1 broken 
• Asafoetida- 1/4 tsp (Hing)

Method:

1. Break open the wood apple carefully using a pestle. Do not hurt your fingers and make sure kids are no where around. 
2. Check the insides to see if the pulp is good. It will be slightly brown in color. 
3. If there is a whitish covering discard it. It is overripe and has moss growing on it.
4. Use a spoon to scoop out the pulp into another bowl. 
5. Heat oil in a small pan and roast the mustard seeds, methi seeds and dry red chilies for 2 minutes or less. 
6. Let it cool down and grind into fine powder. 
7. Now add the pulp into the jar and grind once. 
8. Mix and add salt, jaggery.
9. Grind again once and mix well. 
10. Do not add water even when it gets tough to grind. the salt and jaggery will release enough moisture to help in grinding. 
11. Grind till you get a paste with tiny bits of seeds remaining. 
12. Prepare tempering by heating oil and add mustard, cumin seeds and dry red chilies to it. As the mustard splatters add asafeotida and turn off the heat. 
13. Mix it nicely into the chutney and transfer to an air tight box. 
14. Serve with rice, dosa, roti or parantha.
15. It will stay good in the refrigerator for up to 10 days. 
16. Remember not to add water.