Kaitha Chutney- a delicious tangy nutritious dip made with kaitha and fresh greens
Kaitha chutney taste delicious as well as packed with so many nutrients. It is referred as elephant apple/monkey fruit , Vilar Maram, Velaga ,Maredu Pandu, Belada Hannu /Kothu In Gujarati , Kavith / Kabit in Marathi, Koth Bel in BENGALI
Kaitha is cooling in nature so good for improving digestion and helps to clean the liver and kidney. This fruit is a powerful antioxidants and good source of vitamin A , C also a good source of calcium, Iron and phosphorous. It aids in the treatment of cholera and diarrhea and also possesses antibacterial properties.
Often bel fruit is confused with kaitha, both are quite different with each other in colour and taste. The only similarity is the round shape and hard shell. Kaitha is whitish and bel have yellowish brown exterior. Kaitha is quite sharp, astringent and sour so used to make chutney and dips and bel is sweet in taste so often used for making murabba, jam ,squash and sharbats. Not only the fruit of kaitha is used but also its leaves, bark and gum resin are used for medicinal purpose.
The chutney is made with raw kaitha by adding mint ,coriander and few spices or you can just scoop out the ripe brownish pulp of ripe kaitha and add some sugar powder, salt and chili powder, mix and enjoy it as it is.
Today I am sharing my favorite recipe of making tangy kabit chutney , when kaitha is in season I always try to add kaitha in my green chutney as it is packed with so much nutrition and taste . You can serve this chutney with any snack of your choice, or with paratha , rice or use as a sandwich spread .
you can also check these recipes-
Kaitha chutney/ Healthy Wood apple chutney
- 2 raw kaitha/ kavith/ wood apple
- 2 bunch Fresh Coriander / Cilantro / Hara Dhaniya
- 1 bunch Fresh Mint / Hara Pudina
- 6 Green Chillies / Hari Mirch
- 1.5 inch Ginger / Adrak
- 1.5 tsp Cumin Seeds / Sabut Jeera roasted
- 1/4 tsp Asafoetida / Hing powder
- 2 tsp Sugar / Chini
- 1.5 tbsp Lemon Juice / Nimbu Ka Ras
- 1 tsp Black Salt / Kala Namak
- to taste Salt / Namak
- Break open the kaith by hitting with some hard object and then scoop out the kaith pulp from the shell.
- Wash mint , coriander , chilies and roughly chop them.
- In the mixer jar add all the spices, kaith pulp, fresh mint, coriander, green chili , ginger , lemon juice and add 1/4 cup water and few ice cubes and grind to make a smooth paste.
- Check the seasoning and adjust if needed.
- Store in a glass jar and keep refrigerated
- Enjoy with your snacks, paratha or sandwiches.