Kokum Chutney Recipe

5 from 1 vote
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Explore the vibrant flavors of kokum chutney with my easy-to-follow recipe.

This zesty condiment combines the unique essence of kokum with a blend of spices, creating a delightful accompaniment for various dishes.

Kokum Chutney

KEY TAKEAWAYS

  • Kokum chutney offers a vibrant mix of tangy kokum, aromatic spices, and a hint of sweetness, creating a unique flavor profile.
  • With easily accessible ingredients like kokum, cumin seeds, and grated coconut, this chutney is both delicious and straightforward to prepare.
  • Perfect for a variety of dishes, from traditional Indian snacks like idlis and dosas to sandwiches and chaats, kokum chutney adds a flavorful twist.
  • Enhance your chutney-making skills with expert tips, including soaking kokum for intensified flavor and adjusting jaggery for the ideal sweet-tangy balance.
  • Learn how to store kokum chutney effectively, ensuring its freshness by using airtight containers and refrigeration for extended shelf life.

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.

10 to 12 pieces of dry kokum in bowl

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.

Putting 1 tsp of cumin seeds and 4 to 5 pieces of black pepper in frying pan

Step 3: Stir the spices continuously until they change color and you smell the aroma of the roasted spices.

Stirring the 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.

Transfer the roasted spices to grinder

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.

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Kokum chutney is ready

(Expert tip: You may skip adding chilies, ginger, and grated coconut to the chutney. However, adding them will add to the taste).

Pro Tips for Making Kokum Chutney

Soaking Sensation: Allow kokum pieces to soak in hot water for at least 2 hours; this enhances their flavor and aids in smooth blending.

Spice Sizzle: When roasting cumin seeds and black pepper, maintain a low flame to avoid burning and release the full aroma of the spices.

Grinding Grace: Ensure the grinder is clean and dry before grinding roasted spices, salt, and soaked kokum; this guarantees a fine, well-blended texture.

Balancing Act: Adjust jaggery quantity according to your taste preference for the perfect balance of sweet and tangy in your chutney.

Chill the Thrill: For an extra refreshing kick, refrigerate the chutney before serving; it elevates the taste, especially on warm days.

Kokum Chutney Storing Tips

Airtight Affair: Store the chutney in an airtight container to preserve its freshness and prevent the absorption of external odors.

Cool Quarters: Keep the chutney in the refrigerator for extended shelf life. The cool environment helps maintain its flavors and texture.

Layer Love: To prevent the chutney from drying out, add a thin layer of oil on the surface before sealing the container. This acts as a protective barrier.

How Does Kokum Chutney Taste?

Kokum chutney presents a delightful fusion of flavors, combining soaked kokum, aromatic cumin seeds, and black pepper for a balanced tanginess and mild spiciness.

The creaminess from freshly grated coconut, along with the earthy sweetness of jaggery, creates a harmonious blend. Green chilies and fresh ginger add layers of heat, contributing to a finely ground texture.

Kokum Chutney Featured Image

Kokum Chutney Alternatives

What Dishes Can Kokum Chutney Be Served with?

Idli and Dosa: Kokum chutney complements the mild flavors of idlis and dosas, adding a tangy and spicy kick.

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Vada Pav: Elevate the iconic street food by pairing it with kokum chutney for an extra burst of flavor.

Pakoras and Bhajis: The zesty notes of kokum chutney make it an ideal accompaniment to deep-fried delights like pakoras and bhajis.

Sandwiches and Wraps: Use kokum chutney as a flavorful spread in sandwiches or wraps to enhance the taste of your favorite fillings.

Chaat Varieties: Drizzle kokum chutney over various chaat preparations for a tangy and spicy flavor enhancement.

Recipe Card

Kokum Chutney Featured Image

Kokum Chutney

By Mita Mondal
Kokum chutney is a flavorful condiment made by blending soaked kokum (a fruit native to India), spices like cumin seeds and black pepper, along with ingredients such as grated coconut, green chilies, ginger, and jaggery (a type of sugar).
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiments
Cuisine Indian
Servings 6
Calories 45 kcal

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
 

  • In a bowl, place 10 to 12 dry kokum pieces and pour 1 cup of hot water over them. Let it soak for about 2 hours.
  • Heat a frying pan on low flame and add 1 tsp of cumin seeds and 4 to 5 black pepper pieces to it.
  • Keep stirring the spices until they change color and release a nice aroma.
  • Now, transfer the roasted spices to a clean, dry grinder along with ½ tsp of table salt and black salt. Grind them into a fine powder.
  • Add the soaked kokum along with a few spoons of water into the grinder. Also, add 1 tbsp of freshly grated coconut, 2 green chilies, ¼ cup of jaggery, and a 1-inch piece of fresh ginger. Grind everything into a smooth paste. Your kokum chutney is now ready to be served.
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Notes

Soaking Time: Soak dry kokum pieces in hot water for 2 hours to soften and enhance their tangy flavor before blending.
Spice Roasting: Roast cumin seeds and black pepper on low heat until fragrant for intensified flavors in the chutney.
Grinding Tip: Ensure a clean, dry grinder to blend roasted spices, salts, soaked kokum, and other ingredients into a smooth paste.
Ingredient Adjustment: Customize the chutney by varying green chilies, ginger, grated coconut, or jaggery amounts to suit taste preferences.
Sweet-Tangy Balance: Adjust jaggery quantity for the desired balance between sweetness and tanginess.
Chilling for Flavor: Refrigerate before serving to enhance flavors, especially in warm weather.
Storage: Store in an airtight container in the refrigerator; adding a thin oil layer on top prevents drying.
Versatile Serving: Serve with idli, dosa, vada pav, pakoras, sandwiches, wraps, or as a flavorful dip for various dishes.
Following these tips ensures a flavorful Kokum Chutney, adaptable to different tastes and serving options.

Nutrition Info (Estimation Only)

Nutrition Facts
Kokum Chutney
Amount per Serving
Calories
 
45
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
0.02
g
Monounsaturated Fat
 
0.1
g
Sodium
 
454
mg
20
%
Potassium
 
15
mg
0
%
Carbohydrates
 
9
g
3
%
Fiber
 
0.3
g
1
%
Sugar
 
9
g
10
%
Protein
 
0.2
g
0
%
Vitamin A
 
5
IU
0
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
7
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, kokum chutney emerges as a delightful addition to your culinary repertoire, boasting a unique blend of flavors and versatility.

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Whether paired with traditional Indian snacks or used as a creative spread, its tangy, spicy, and sweet notes promise to elevate your dining experience.

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