Jambul is available in plenty during the summer months until the beginning of the rainy season.
It’s a super food packed with nutrients and antioxidants.
Good for those having spikes in their blood sugar levels and having an history of diabetes in the family.
It also aids digestive health.
Brined them for a week and today made this yummy and appetising chutney.
Brined jambuls – 4-5
Red chilli – 3
Two handfuls of grated coconut
2 cloves of garlic with the peel.
Salt as per taste.
Deseed the jambuls and using light finger movements extract the pulp.
Now grind all the above to a smooth paste.
Chutney is ready.
Tastes yummy when you drizzle some coconut oil over it.
The jambuls are brined and so add salt accordingly