Kokum Chutney
on May 14, 2024
Kokum Chutney is a sweet, tangy chutney prepared with dried kokum, jaggery, and spices. You can drizzle it over chaats or serve it with everyday meals.
You may like some more chutney recipes: Tamarind Chutney, Green Chutney, Guava Chutney, Onion Tomato Chutney, and Amla Chutney.
We have a nice group of girl friends here in Pune. Once in a while, we all get together for a potluck brunch. Last month, the brunch theme was Chaat, and a friend made this kokum chutney to drizzle over her dahi vada. It was a good change from the regular tamarind chutney.
When I like a recipe, I try to recreate it immediately, as the flavors and texture are fresh in my mind. So, I followed my Tamarind Chutney recipe and replaced the tamarind with kokum. The result was good, so I’m sharing it with you all!
About Kokum Chutney
Kokum Chutney is a delicious Indian accompaniment prepared using dried kokum, jaggery, ginger, and spices. It is sweet and tangy with a hint of spiciness.
It tastes great drizzled over chaat or served on the side with snacks or everyday meals.
Ingredients
Dried Kokum – For this recipe, use seedless dried kokum. You can easily find it at local grocery stores or online grocery portals like Amazon.
Jaggery – This chutney is sweetened with jaggery, but you can also use sugar as a substitute. Use organic jaggery that is dark in color; the lighter one has chemicals added to it, which are not good for you.
Ginger – Fresh ginger is recommended; if unavailable, use dry ginger powder.
Raisins add a nice bite and add to the sweetness of the chutney.
Spice Powders – This chutney needs basic spices such as roasted cumin powder, Kashmiri red chili powder, and fennel powder.
Others – You will also need asafetida (hing), black salt, regular salt, and raisins.
Skip adding asafetida for a gluten-free version.
Storage Suggestions
Kokum chutney will easily last for 4-6 months when stored in an airtight container in the refrigerator. To ensure it lasts longer, use a clean and dry spoon and close the lid tightly after every use.
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Kokum Chutney Recipe
Ingredients
- 150 grams seedless dried kokum
- 2 cups hot water
- 1 cup crushed jaggery
- 2 teaspoons grated ginger (or 1 tsp dry ginger powder)
- 1 teaspoon roasted cumin powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon fennel powder
- ½ teaspoon asafetida (hing)
- 1 teaspoon black salt
- ½ teaspoon regular salt
- ¼ cup raisins (kishmish)
Instructions
- Soak kokum in hot water for 1 hour.
- Transfer the soaked kokum and the water to a blender and blend to make a fine paste.
- Add the kokum mixture, jaggery, ginger, cumin powder, chili powder, fennel powder, asafetida, black salt, and regular salt to a pan and mix well.
- Cook the mixture on medium heat for 10-12 minutes, stirring frequently.
- Add raisins and cook the chutney for another 12-15 minutes, stirring frequently.
- If the chutney has thickened too much, add some water and bring it to a boil. I like mine to have a pouring consistency.
- Check for salt and add more if needed.
- Remove the pan from the heat and bring the chutney to room temperature.
- Transfer it to a glass container and store it in the refrigerator. Use as desired!
