Kokum Chutney Recipe
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.
Servings: 12 people
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.
- Cover the pan and 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!
Video
Nutrition
Calories: 112kcal | Carbohydrates: 28g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 306mg | Potassium: 92mg | Fiber: 1g | Sugar: 24g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
