Kokum Chutney
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.
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).
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Notes
Use a dry frying pan to roast the spices. Ensure the flame of your gas stove is low. This will prevent them from burning and render a bitter taste to the chutney. When you smell the natural fragrance of the spices, remove them from the pan.
Before grinding, ensure that the roasted whole spices have cooled down completely. I suggest transferring them onto a plate from the frying pan and spreading them to let them cool faster. You may do the same.
Use a clean and dry grinder to grind the roasted whole spics. This will prevent clumping and render a smooth texture to the powder.
Soaking the kokum pieces in hot water before cooking is a good practice. I usually soak them for a few hours. This helps in achieving a smooth texture of the chutney and at the same time enhances its flavor as well.
You may alter the amount of jaggery used in my recipe to make your kokum chutney according to your taste preference. However, make sure that the sweetness does not overpower the tangy taste.
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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