SAMRUDHI'S Kawat Pickle, Annapurna SHG, Natural Ingredients, No Artificial Colour, Pack of 350 gm

Kavath is wood apple — a hard-shelled fruit with a brown, aromatic pulp that is sour with a little sweetness. A kavath pickle tastes tangy and fruity rather than fiery, which is why many families keep it alongside a hotter mango or lemon pickle.

This 350 g jar of SAMRUDHI'S Kawat (Kavath) Pickle is made by Annapurna SHG, a women's self-help group in Amravati district.

How to use it

• A spoonful on the side of varan-bhaat, dal-rice or curd rice.
• With bhakri, chapati, thepla or paratha, or tucked into a tiffin.

Keeping it well

• Always use a clean, dry spoon — moisture is what spoils a pickle.
• Close the lid after each use and store away from sunlight.
• Check the pack for the ingredient list, best-before date and storage advice.

Prefer a different size? See the 1 kg jar. Not sure which pickle to pick? Our guide to Maharashtrian pickles compares limbu, awala, kavath, karle and more.