Kavath is the Marathi name for Wood Apple or Elephant Apple. It is called as Kaitha / Kath Bel in Hindi, Kothu in Gujarati and Kapittha in Sanskrit.
Kavath is a highly nutritious with a wide range of health benefits. The ripe fruit tastes delicious with a sweet and slightly sour flavour just like the fruit Bor/Indian Jujube. It is used to make jams, jelly, beverages or even chutneys. The outer shell of this fruit is very hard and needs to be broken with a heavy object like a pestle!
I recently came across this fruit at an exhibition where stalls from many states of India are put up. It’s chutney too was being sold at the stall. After tasting it, got the recipe from the lady selling it. Hence, I decided to buy the fruit and make the chutney myself! The final product is a delicious sweet chutney which I suppose can be consumed in it’s own too!
For some more delicious chutneys, check out the following recipes too….
Here’s the recipe for the nutritious Kavath Chutney….
Prep Time : 15 min
Yields : 3/4 cup Chutney
- 3/4 cup Kavath Pulp (Pulp of 1 Kavath)
- 1/4 cup Jaggery
- 1/4 tsp Red Chilli Powder
- Black Salt To Taste
- For Kavath Chutney, break the fruit with a heavy pestle.
- Scrape the inner pulp into a bowl.
- Try to discard as many seeds as possible.
- Transfer the pulp to a mixer grinder and pulse it a few times.
- Add the black salt, red chilli powder and the grated jaggery and give it a few more pulses.
- Adjust sweetness and spiciness as desired. Transfer it to an airtight container and store it in the refrigerator.
Inner Pulp :