Kokum chutney is made from soaked kokum combined with a variety of spices like cumin seeds, black pepper, and other ingredients like grated coconut, ginger, green chilies etc. Here are the simple steps to make kokum chutney at home.
KEY TAKEAWAYS
- Kokum chutney is a flavorful condiment.
- Pair the chutney with a variety of dishes and snack items such as idli, dosa, vada pav, sandwiches, wraps, pakoras, fritters, and different chaat varieties.
- Store it in a cool and dark place in an airtight container, preferably made of glass.
- Kokum chutney tastes tangy and sweet with a hint of spiciness.
- Pure tamarind chutney, raw or green mango chutney, tomato garlic chutney, and date tamarind chutney will offer a somewhat similar taste as kokum chutney.
I found this chutney recipe in my elder son’s school project folder. He had written about “a favorite lunch” and included the menu including the chutney his friend’s mom usually packs to school. I smiled reading it and though of surprising him by making the chutney at home myself. So, I decided to ask her for the full method to make the chutney.
She was delighted that I asked. I made it on a school day. My husband said it tasted personal, and my boys loved the connection. Now, it is our favorite chutney for lunch. That moment reminded me that children carry more than grades home—they bring memories of shared bites, sweet smells from lunchboxes, and recipes that connect families through innocent affection.
How to Make Kokum Chutney? (Step by Step Guide with Images)
Step 1: Take a bowl and put 10 to 12 pieces of dry kokum in it. Pour 1 cup of hot water into it. Let them soak for about 2 hours.
Step 2: Now, take a frying pan, heat it on a low flame on your gas stove, and put 1 tsp of cumin seeds and 4 to 5 pieces of black pepper in it when it is hot enough.
Step 3: Stir the spices continuously until they change color and you smell the aroma of the roasted spices.
Step 4: Now take a clean and dry grinder, transfer the roasted spices to it along with ½ tsp of table salt and black salt, and grind them to a powder.
Step 5: Now, add the soaked kokum to the grinder with a few spoons of water with it. Also put 1 tbsp of freshly grated coconut, 2 pieces of green chilies, ¼ cup of jaggery, and 1 piece of fresh ginger of 1-inch size in the grinder. Grind them nicely and transfer the paste to a bowl. Your kokum chutney is ready.
(Pro tip: You may skip adding chilies, ginger, and grated coconut to the chutney. However, adding them will add to the taste).
Recipe Card
Kokum Chutney
Ingredients
- 15 pieces Dry kokum
- 1 tsp Cumin seeds
- 4 pieces Black pepper
- 1 tbsp Freshly grated coconut
- 2 pieces Green chilies
- 1 piece Fresh ginger 1-inch size
- ¼ cup Jaggery
- ½ tsp Table salt
- ½ tsp Black salt
- 1 cup Hot water
Instructions
- Take a bowl and put 10 to 12 pieces of dry kokum in it. Pour 1 cup of hot water into it. Let them soak for about 2 hours.
- Now, take a frying pan, heat it on a low flame on your gas stove, and put 1 tsp of cumin seeds and 4 to 5 pieces of black pepper in it when it is hot enough.
- Stir the spices continuously until they change color and you smell the aroma of the roasted spices.
- Now take a clean and dry grinder, transfer the roasted spices to it along with ½ tsp of table salt and black salt, and grind them to a powder.
- Now, add the soaked kokum to the grinder with a few spoons of water with it. Also put 1 tbsp of freshly grated coconut, 2 pieces of green chilies, ¼ cup of jaggery, and 1 piece of fresh ginger of 1-inch size in the grinder. Grind them nicely and transfer the paste to a bowl. Your kokum chutney is ready. (Pro tip: You may skip adding chilies, ginger, and grated coconut to the chutney. However, adding them will add to the taste).
