Kaith ki Chutney (Wood Apple Chutney) Recipe: Here is a recipe for making Kaith ki Chutney (Wood Apple Chutney). It utilizes wood apple (Kaith), jaggery, and spices to create a tangy, sweet, and spicy chutney that pairs perfectly with Indian meals or snacks.
Ingredients:
1 medium-sized Wood Apple (Kaith/Bel)
1/2 cup Jaggery or Sugar (adjust to taste)
1/2 teaspoon Salt
1/2 teaspoon Roasted Cumin Powder utilises
1/2 teaspoon Red Chili Powder (adjust to taste)
1/4 teaspoon Black Salt (optional)
1/2 teaspoon Black Pepper Powder
1 tablespoon Tamarind Pulp (optional, for extra tanginess)
1/2 teaspoon Grated Ginger (optional)
1 cup Water
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| Homemade Wood Apple Chutney Recipe |
Instructions:
Prepare the Wood Apple: Crack open the wood apple. Scoop out the pulp using a spoon and discard the seeds.
Cook the Pulp: Add the pulp and 1 cup of water to a pan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the pulp softens.
Mash and Strain: Mash the softened pulp using a potato masher. Strain the mixture through a sieve to remove fibers and obtain a smooth pulp (this step is optional but recommended for a better texture).
Add Sweetener and Spices: Add the jaggery or sugar, salt, roasted cumin powder, red chili powder, black salt, black pepper, tamarind pulp, and grated ginger. Mix well.
Simmer: Cook the mixture over low heat, stirring occasionally, until it thickens to your desired consistency (approximately 10-12 minutes).
Cool and Store: Allow the chutney to cool down completely. Transfer it into a clean, dry jar. Store it in the refrigerator and consume within 1–2 weeks.
Serving Suggestions:
Serve the Kaith chutney with roti, paratha, or rice, or use it as a tangy dip for snacks.
Tip:
You can adjust the quantities of jaggery, tamarind, and chilies to suit your preference and the tartness of the Kaith fruit.
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