Wood Apple Relish (Kawth Bael Makha) – Traditional Bengali Pickle
By Barnali Dutta | Published: October 18, 2014
Every autumn reminds me of the afternoons when we sisters enjoyed wood apple together during the festive days following Durga Puja. The fruit’s strong aroma and unique flavor made those moments unforgettable.
The fruit Koth Bael (Limonia acidissima) resembles Bael (Aegle marmelos) but has a much harder shell. Inside lies sticky brown pulp with small white seeds and a distinctive fragrance.
The pulp is commonly eaten fresh with sugar, mixed with coconut milk and palm sugar to make drinks, or used in chutneys, jams, and relishes.
Common names: Wood Apple, Elephant Apple, Monkey Fruit, Curd Fruit. Bengali: Koth Bael (কদবেল), Hindi: Kaitha, Gujarati: Kothu, Tamil: Vilam Palam.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 20 minutes | Yield: 4 servings
Serving size: 50 g | Calories per serving: 135
Ingredients
- Wood apple pulp – from 2 fruits
- Green chili – 2, crushed
- Palm sugar or white sugar – 1 tbsp
- Rock salt – to taste
- Coriander leaves – 1 tbsp, minced
- Mustard oil – 1/2 tbsp
Directions
Take a non-metal bowl and mix all ingredients well. Cover and leave for about 10 minutes so the flavors combine. Serve immediately as a refreshing relish.
Traditional Uses
Wood apple has long been valued in traditional medicine. The fruit pulp is used for digestive problems, while leaf extracts are used in remedies for stomach disorders and skin conditions.
The fruit is rich in minerals, fiber and natural acids. Because of its nutritional value and seasonal abundance, it has long been used for jams, fruit bars and relishes.
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