Food

Cathay pickle and chutney are famous in Bundelkhand, you also know how to make them

Today we tell you about a fruit that most people do not know about. We are talking about Kaitha. There are many stories related to this fruit, which we will share with you today. Kaitha is such a fruit, which gives plenty of energy to the body. Carbohydrate and protein are found in it. The association of this fruit is also told with history.

It is believed that elephants like this fruit very much about Kaitha, hence it is also called Elephant Apple. It is like a vine in appearance, but its taste is quite different from the bael. The peel of this fruit is hard, while the pulp is soft like a vine. Its taste is very sour. Today we tell you the recipe of Cathay chutney and its pickle.

Cathay Chutney
Catha pulp – 1 bowl
Garlic – 10 buds
Green chili – 4
Coriander leaves – 1 cup
Cumin – 1 tsp
Salt – as per taste

Also read: Moonglet Recipe: Include Moonglet in breakfast, make it in this easy way

Remove the pulp of Kaitha and wash it once with water. Grind the cleaned coriander leaves, green chilies, cumin, garlic, salt and catha together in a 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, then you can add water. The taste of Kaitha is sour, you can add a tablespoon of sugar to balance it.

Also read: While kneading the dough, take special care of these things, soft and fluffy rotis will be made in a pinch

Cathay Pickle
Cathay pickle is specially made in the areas of Bundelkhand. Cathay pickle is kept safe, so you can keep it for months and enjoy it. Let us know how to make Cathay pickle.

Kaitha – 2 medium sized
Red chili powder – 2 tbsp
Turmeric Powder – 1 tbsp
Mustard oil – 250 ml
Fennel – 2 tsp
Fenugreek seeds – 2 tsp
Coriander – 4 tbsp
Cumin – 1 tbsp
Garlic – 50 grams
Green chili – 50 grams
Salt – as per taste

Break the katha and take out the pulp inside it. Cut it into small pieces and wash it. Take a pan dry roast coriander, cumin, fennel, fenugreek seeds in it. Grind all these spices coarsely in a mixer. Heat mustard oil in a pan. When the oil is hot enough, add chili, turmeric, salt and ground spices to it. When the oil cools down, add cathay to it and keep it in a glass jar and expose it to sunlight for a week. This pickle of Cathay will last for months and its taste will also be amazing.

Tags: Famous Recipes, Food, Lifestyle

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