Kotha ni Chutney, also known as Wood Apple Chutney, if you’re on the lookout for a unique and flavorful condiment to elevate your meals, look no further. This fruit also known by other names in different languages, including kothu, Kavath, kaitha, bael, bel, and katbhel. This traditional chutney, made with the exotic wood apple fruit, is a delightful blend of tangy, spicy, and sweet flavors that will tantalize your taste buds. Whether served with freshly made bajra roti, your favorite bread, or used as a versatile condiment, Kotha ni Chutney is sure to become a staple in your kitchen during the season, especially in winter when this exotic fruit is in full swing. Let’s dive into this flavorful journey and learn how to make this exquisite chutney at home.
This chutney hails from the western regions of India, particularly popular in Gujarat and Rajasthan. Its unique flavor and versatility have made it a beloved part of the local cuisine, enjoyed by people of all ages. The chutney is particularly popular during the winter months, when wood apples are in season and their rich, tangy flavor is at its peak. This seasonal delicacy is often prepared for special occasions and festivals, adding a burst of flavor to traditional meals.
It is a true gem in the world of condiments. Its unique combination of tangy wood apple, spicy red chilies, aromatic garlic, and sweet jaggery creates a symphony of flavors that can elevate any dish. By following this simple recipe, you can bring the authentic taste of traditional Indian cuisine into your home. So, gather your ingredients, embrace the art of chutney-making, and savor the delightful flavors of Kotha ni Chutney. Your taste buds will thank you!
Ingredients
• 1 Ripe or Unripe Kotha/Wood Apple
• 7-8 Soaked Whole Dry Kashmiri Red Chilies
• 4-5 Garlic Cloves
• 1 tsp Roasted Cumin seeds
• Salt as per taste
• 2-3 tbsp Jaggery
• ¼ cup Water or as needed
• 2-3 tbsp Peanut Oil
• ½ tsp Cumin Seeds
• Asafoetida (Hing)
• 2-3 tbsp Chopped Coriander Leaves
Method
1. Soak the whole dry red chilies in a warm water for a few hours until they become soft and pliable.
2. Take a wood apple, break and remove the outer shell. If it is raw and seeds are soft, no need to soak the pulp. If fruit is ripe soak pulp with enough water about 1-2 hours and remove the seeds and fiber from the pulp.
3. In a blender or food processor, combine the wood apple pulp, soaked red chilies (crown/top stem removed), add garlic cloves, roasted cumin seeds, salt, and jaggery. Add a little water to facilitate the grinding process.
4. Blend until you achieve a smooth and consistent paste. The rich aroma of the wood apple and spices will immediately start to awaken your senses.
5. Heat oil in a pan over medium heat. Add cumin seeds and asafoetida (hing) to the hot oil, allowing them to sizzle and release their flavors.
6. Carefully pour the prepared chutney paste into the pan, stirring constantly to prevent it from sticking to the bottom.
7. Cook the mixture until it begins to boil, then reduce the heat and let it simmer for a few more minutes. This cooking process helps to meld the flavors together, creating a harmonious blend.
8. Once the chutney has reached the desired consistency, switch off the flame and add freshly chopped coriander leaves for a delightful touch to the chutney.
9. Mix well to ensure the coriander is evenly distributed throughout the chutney.
10. Allow the chutney to cool completely before transferring it to a clean, dry glass jar. Once cooled, seal the jar tightly and store it in a cool, dark place.
Kotha ni Chutney is incredibly versatile and can be enjoyed in various ways. Here are a few serving suggestions to inspire you:
• With Bajra Roti: Serve the chutney alongside freshly made bajra roti for a traditional and wholesome meal.
• As a Bread Spread: Spread the chutney on your favorite bread, such as whole grain or sourdough, for a delicious and tangy twist.
• As a Condiment: Use the chutney as a condiment for sandwiches, burgers, or wraps to add a burst of flavor.
• With Snacks: Pair the chutney with crispy pakoras, samosas, or even roasted vegetables for a delightful appetizer.
Tips
• If you choose ripe wood apple for chutney, soak the pulp for a few hours in hot water and squeeze out the seeds and fiber before making the chutney.
• Adjust salt, jaggery, and chilies to taste.
• Cook longer for thicker chutney or add water for thinner consistency.
• Kotha ni Chutney can be refrigerated for up to two weeks, allowing you to enjoy its tantalizing taste whenever you desire.
- 1 Ripe or Unripe Kotha/Wood Apple
- 7-8 Soaked Whole Dry Red Chilies
- 4-5 Garlic Cloves
- 1 tsp Roasted Cumin seeds
- Salt as per taste
- 2-3 tbsp Jaggery or 1 tsp Sugar
- ¼ cup Water
- 2 tbsp Oil
- ½ tsp Cumin Seeds
- Asafoetida (Hing)
- 2-3 tbsp Chopped Coriander Leaves
- Soak the whole dry red chilies in a warm water for a few hours until they become soft and pliable.
- Take a woodapple, break and remove the outer shell. If it is raw and seeds are soft, no need to soak the pulp. If fruit is ripe soak pulp with enough water about 1-2 hours and remove the seeds and fiber from the pulp.
- In a blender or food processor, combine the woodapple pulp, soaked red chilies (crown/top stem removed), add garlic cloves, roasted cumin seeds, salt, and jaggery. Add a little water to facilitate the grinding process.
- Blend until you achieve a smooth and consistent paste. The rich aroma of the woodapple and spices will immediately start to awaken your senses.
- Heat oil in a pan over medium heat. Add cumin seeds and asafoetida (hing) to the hot oil, allowing them to sizzle and release their flavors.
- Carefully pour the prepared chutney paste into the pan, stirring constantly to prevent it from sticking to the bottom.
- Cook the mixture until it begins to boil, then reduce the heat and let it simmer for a few more minutes. This cooking process helps to meld the flavors together, creating a harmonious blend.
- Once the chutney has reached the desired consistency, switch off the flame and add freshly chopped coriander leaves for a delightful touch to the chutney.
- Mix well to ensure the coriander is evenly distributed throughout the chutney.
- Allow the chutney to cool completely before transferring it to a clean, dry glass jar. Once cooled, seal the jar tightly and store it in a cool, dark place
- Kotha ni Chutney is incredibly versatile and can be enjoyed in various ways. Here are a few serving suggestions to inspire you:
- With Bajra Roti: Serve the chutney alongside freshly made bajra roti for a traditional and wholesome meal.
- As a Bread Spread: Spread the chutney on your favorite bread, such as whole grain or sourdough, for a delicious and tangy twist.
- As a Condiment: Use the chutney as a condiment for sandwiches, burgers, or wraps to add a burst of flavor.
- With Snacks: Pair the chutney with crispy pakoras, samosas, or even roasted vegetables for a delightful appetizer.
Adjust salt, jaggery, and chilies to taste.
Cook longer for thicker chutney or add water for thinner consistency.
Kotha ni Chutney can be refrigerated for up to two weeks, allowing you to enjoy its tantalizing taste whenever you desire.
