Chhatarpur. Kaitha, found in Chhatarpur district of Madhya Pradesh, looks like a vine but its taste is quite different from the vine. The peel of this fruit is hard while the pulp is soft like a vine. Its taste is very sour. Today we will tell you the recipe for making Kaitha chutney. Local resident Rani Sen tells Local 18 that tomato, onion, guava chutney is made in Chhatarpur district but Kaitha chutney is most famous here. The easier it is to make, the better it tastes.
Rani tells that while making Kaitha Chutney, one has to add chilli, garlic, green coriander and salt along with Kaitha and also pay attention to how thin and thick the chutney should be kept. Always make Kaitha chutney thin. Keep more quantity of water in it because the specialty of Kaitha chutney is that it thickens automatically after some time.
Ingredients to make Kaitha Chutney
Kaitha pulp – one bowl
Garlic- 10 cloves
Green chillies – four
Coriander leaves – one cup
Salt- as per taste
Make Kaitha Chutney like this
While explaining the recipe of chutney, he said that take out the pulp of Kaitha and wash it once with water. Mix cleaned coriander, green chillies, garlic, salt and kaitha and grind them in a mortar or mixer. If you want to store it for a long time, do not add water. If you want to finish it in one to two days, you can add water.
You can eat Kaitha chutney with peanuts, water chestnuts, gram bhaji, lentils, vegetables, bhajiya and mangodi. Kaitha chutney tastes amazing in this combination. Let us tell you that Kaitha is a fruit which gives a lot of energy to the body. Carbohydrate and protein are found in it. Kaitha chutney is very much liked in Chhatarpur.
