Velaga Pandu is cracked open and the flesh is pounded along with spice and jaggery till it turns to paste like consistency. Serve wood apple pickle with rice or with dosa etc…
Makes: around a Cup of Wood Apple Pickle.
Wood Apple 1
Green Chile 1
Dark Jaggery 1/2 Cup – 3/4 Cup (grated)
Method of preparation:
Crack open the velagapandu / wood apple and scoop all the inside flesh and discard the shell.
Remove stem, wash and roughly chop green chile.
Using a mortar and pestle, pound the green chiles coarsely along with jggery.
Finally add the velagapandu flesh and pound till it forms a paste.
Store wood apple pickle in a tight jar and you can refrigerate for couple of months.
Notes: Make sure wood apple is not too ripe or not too raw.
Suggestions: Adjust spice with green chile and depending on the tartness of velagapandu, adjust jaggery.
Variations: Check wood apple raita here
Other Names: Kath Bel Pickle, Velagapandu Pachadi.