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.
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.
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.
(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 Alternatives
- Tamarind chutney
- Mint-coriander chutney
- Mango chutney
- Tomato garlic chutney
- Date tamarind chutney
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.
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
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.
Notes
Nutrition Info (Estimation Only)
Conclusion
In conclusion, kokum chutney emerges as a delightful addition to your culinary repertoire, boasting a unique blend of flavors and versatility.
Whether paired with traditional Indian snacks or used as a creative spread, its tangy, spicy, and sweet notes promise to elevate your dining experience.
