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Kotha Chutney
Binjal Pandya

Delicious Kotha Ni Chutney (Wood Apple Chutney)

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. Wood apple is 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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 3 -4
Course: Main
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 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

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 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.
  3. 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.
  4. Blend until you achieve a smooth and consistent paste. The rich aroma of the woodapple 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
  11. Kotha ni Chutney is incredibly versatile and can be enjoyed in various ways. Here are a few serving suggestions to inspire you:
  12. With Bajra Roti: Serve the chutney alongside freshly made bajra roti for a traditional and wholesome meal.
  13. As a Bread Spread: Spread the chutney on your favorite bread, such as whole grain or sourdough, for a delicious and tangy twist.
  14. As a Condiment: Use the chutney as a condiment for sandwiches, burgers, or wraps to add a burst of flavor.
  15. With Snacks: Pair the chutney with crispy pakoras, samosas, or even roasted vegetables for a delightful appetizer.

Notes

  • If you choose ripe woodapple 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.