Kaitha Chutney Recipe
Required Ingredients
Kaitha pulp: 20 grams
Green chilly: 2
Salt: as per taste
Black salt: a pinch
Cumin: 1/4 teaspoon
Asafoetida: a pinch
Coriander: 1/2 teaspoon
Preparation Method
Instead of green coriander and mint, take the pulp of Kaitha. Break the Kaitha either raw or roasted in fire. Remove the pulp from the Kaitha. Grind it and make chutney by adding green chilli, cumin, coriander, and both salts. Add asafoetida before serving. The taste will be amazing. Remember, there will be no sourness because Kaitha is naturally tangy.