Kaitha chutney

While growing up collecting woodapples/elephantapples
(Limonia acidissima) from trees around backyards of small bunglows and row houses in so called mohallahs of Sheikh Sarai Delhi use to be our summer adventures . My taiji would really wake us up early morning for the dogs’ walk. Me and my brother would happily volunteer since it was super fun and even the pets helped us locate the woodapples/elephantapples fallen from the trees. Gathering as many bringing them home for some summer delights. The flavorful fruit full of vitamin C with micro nutritients helps cure so many diseases and combat summer heat waves.



2-3 tablespoon kaitha pulp

2-3 green chillies

1 cup of Coriander

1 teaspoon sugar

Pinch of heeng optional

1 teaspoon black salt

Little water to blend finely.


Grind everything minus sugar and black salt. Once its completely fine add sugar and black salt and give quick spin.

One can also use woodapple to make panipuri , in nonveg gravies and dals. It works best souring agent providing micro nutritients.

Published by uma isabel

Home chef, Foodwriter & Event Manager

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