KAVATHACHI CHUTNEY / कवठाची चटणी/ WOODAPPLE CHUTNEY
INGREDIENTS
Kavath / wood apple
|
1 no
|
Gul / jaggery
|
3 – 4 tbsp
|
Salt
|
T.T.
|
Roasted Jeera pdr / cumin pdr
|
¼ tsp
|
METHOD:
1.
Break open the ripe kavath.
2.
Scoop out the pulp. Try and mash it a little.
3.
To it add some boiling hot water just enough to cover
and soak the pulp in it. Allow to cool.
4.
Sieve out the pulp on a wire net (chalni) to
remove out all the seeds and fibre.
5.
Again add in some water to wash the seeds and
fibre and extract out all its juices.
6.
To the juice, add jaggery and bring the juice to
a boil.
7.
Simmer till it comes to a thick but pourable
saucy consistency.
8.
Now add in salt and cumin pdr. You can also add a little chilli pdr if you like a hint of hotness to it. Cool and chill.
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