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Ingredients Method Notes

Ingredients
  

  • 2 Wood Apples / Kotha
  • 1/4 to 1/3 cup jaggery grated or powdered
  • 1 teaspoon mirchi/red chili powder
  • 1/2 teaspoon roasted cumin powder
  • salt to taste
  • couple of tablespoons water to loosen the chutney

Method
 

  1. Break the wood apples and scoop out its pulp.
  2. Transfer the pulp to a bowl, add rest of the. ingredients to the bowl, give it a good mix and add the allow the chutney to sit in refrigerator or kitchen top for couple of hours.
  3. After a couple of hours, give it a stir to check if the jaggery has dissolved well.
  4. If you want you can give the chutney a quick pulse in a chutney jar.
  5. Transfer the Kotha Chutney into a glass jar and refrigerate.
  6. Serve it as condiment to Undhiya, thepla and likes or as spread on bread or crackers...

Notes

There are no exact measures, you may adjust the measures of spices and jaggery to your taste and tartness of the wood apple. If you desire add more water and adjust the spices accordingly. The jaggery should be just enough to balance the tartness and not overpower it.