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Rajasthani Chutney Recipe: This small sweet and sour fruit is full of nutritional and medicinal properties. Eating its chutney provides immediate relief from problems like gas, indigestion, stomach ache and heaviness. It improves digestion and also increases the immunity of the body. In Ayurveda, it is considered a natural and safe treatment for stomach problems.
Nagaur. Dasaria is a small but healthy fruit, which is available in the market only for a limited period of time. Whose taste is sweet and sour. These green and light yellow colored fruits are found widely in Rajasthan and surrounding rural areas. There is a treasure of nutrition hidden in small fruits. Ayurvedic physician Dr. Mahesh Kumar said that abundant amounts of fiber, vitamin C, antioxidants and essential minerals are found in them. This is the reason why this fruit helps in improving the digestive system, providing relief from constipation and increasing the immunity of the body.
According to Ayurvedic doctor, regular consumption of Dasaria is also beneficial for the heart. The antioxidants present in it are helpful in reducing bad cholesterol and improves blood circulation. In rural areas it is used as raw fruit, dried or chutney. The sweet and sour chutney of Dasariya tastes wonderful. Everyone likes it.
Benefits of consuming Dasaria Chutney
This chutney is not only delicious in taste, it also strengthens the digestive power. The combination of jaggery and Dasaria not only provides energy to the body but also compensates for blood deficiency. Its consumption keeps the stomach clean and provides relief from problems like acidity. For those who do not feel hungry, this chutney can prove to be a natural appetite enhancer. Also, the natural properties present in it balance the heat in the body and prevent seasonal diseases.
How to make traditional Dasariya chutney
Housewife Meera Devi told that making Dasariya chutney is very easy and along with its special taste, full care is also taken of health. First of all, Dasaria fruits are washed and boiled. When they become soft, chutney is prepared by crushing or grinding them with spices. In the traditional method, jaggery, red chilli powder, salt, cumin and a little asafoetida are added to it. Adding fennel and coriander powder to it further enhances its taste. This sweet and sour combination of boiled dasariya and spices can be eaten as well as preserved for a long time.
