Ho Tribe Bhelwa Chutney
A tangy, rustic chutney made from foraged forest fruit and green chillies, a traditional condiment among the Ho tribal community of Kolhan.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 3 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 60 kcal
Instructions
- 1
Boil the forest fruit briefly until it softens. Remove the seeds and let it cool.
- 2
Crush the softened fruit, green chilli, garlic and salt into a rough paste using a mortar and pestle.
- 3
Stir in a little water if it looks too thick.
- 4
Heat mustard oil until it smokes gently. Mix it into the chutney for flavour.
- 5
Taste the chutney and add more salt or chilli if you like.
- 6
Serve it fresh alongside rice.
Chef's tips
If you cannot find the forest fruit, use tamarind or raw green mango instead. A stone mortar gives the best coarse texture.
Ingredient substitutions
- forest fruit → tamarind pulp or raw mango
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Not applicable; serve at room temperature.
Common mistakes to avoid
- •Grinding the mixture too smooth and losing its chunky texture.
Serving suggestions
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