Kokum Chutney- A healthy and delicious dip made with kokum fruit , mint and spices
Kokum is a Native fruit of India , popular in coastal areas of India specially in Konkan region. It is very healthy and cooling in nature and is slightly sour in taste so used to make various types of curries , drinks , squashes, jams and chutneys.
This fruit have so many medicinal properties. It is rich in vitamins , minerals and is a high fiber fruit. Kokum is rich in antioxidants and thus reduces inflammation and reduces the risk of heart diseases and cancer.
It helps in digestion, acidity and bloating. One of its compound curbs hunger and improve metabolism.
Kokum is a natural cooling agent so very good to consume during summer season. It helps to balance body electrolytes’,and dehydration. It is also very good for tropical use, Kokum Butter is applied on skin to improve the texture. The antibacterial properties of kokum helps the body to protect against harmful bacteria and infections.
I use kokum in various daal and curries for sourness. Black kokum and brown kokum phool both variety of kokum in used in cooking but the black one gives a very dark purplish colour to the curry so mostly used to make kokum sharbat, sol kadhi , chutney etc. The brown one is used mostly in daal and curry as that one just give sourness but not change the colour of the food .
Last week I made kokum sharbat and while I was about to dilute the kokum puree to make sharbat , my daughter tasted it and liked that concentrated paste very much. She gave me the idea to use half of it as chutney . I served that as a dip with sandwiches and every one liked it very much , so a new recipe was born from the same paste:)
How To Make Kokum chutney-
To make kokum chutney use the soft black variety of kokum. The brown kokum phool is not suitable for this chutney , at least I have not tried it yet.
kokum is preserved in lots of salt so better to wash it once to remove the excess salt. After washing it well ,soak it in enough water for an hour or so. Now check for the seeds and remove all the seeds from it.
Now discard half of the water (as it may be quite salty )and take the soaked kokum in the mixer jar , add mint leaves, chopped green chilies, roasted cumin, asafoetida, jaggery or sugar and grind well to make a smooth fine paste. Add just enough water to help in grinding. Take out the paste , taste and adjust the seasoning , store in a glass jar and keep refrigerated. stay fresh for 2-3 weeks.
The Bonus Recipe- Just dilute the chutney with some chilled water or soda , adjust salt and your refreshing Kokum sharbat will be ready to enjoy
you can also check these recipes-
You can also follow me on Pinterest , Facebook , Instagram , Twitter and You Tube for more delicious recipes and updates
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!
Kokum Mint Chutney
Kokum Chutney- A healthy and delicious dip made with kokum fruit , mint and spices
Ingredients
- 1 cup Black Kokum 115 gm
- 3/4 cup jaggery/ gur
- 3 Green Chillies / Hari Mirch chopped
- 1.5 tsp Roasted Cumin Powder / Jeera Powder
- 1/4 tsp Asafoetida / Hing powder
- 1/2 cup Fresh Mint / Hara Pudina
- few Curry Leaves / Kadi Patta
- pinch Black Salt / Kala Namak
- 1 tsp Ginger / Adrak
- 1.5 tsp lemon juice optional
Instructions
- wash the kokum in water to reduce the salt from it,and then soak it in 3/4 cup water for around 1 hours
- Now remove all the seeds from the kokum.
- If the soaked water taste too salty then discard half of the water in which kokum is soaked.
- In the mixer jar add the kokum,jaggery, mint, curry leaves, green chili, cumin seed, asafoetida , ginger and water and grind to make a fine paste.
- As kokum is preserved in salt so its quite salty , add salt only if needed, taste it first then decide to add.
- Taste the chutney now and adjust the seasoning if needed and store in a glass jar.
- Keep it refrigerated , stays fresh for 2-3 weeks .
- Enjoy as a dip with any snack, sandwich or as a side dish with paratha or rice.
- You can also dilute it with chilled water or soda, add some salt and make delicious kokum sharbat with it.
Notes
- instead of jaggery you can add brown sugar, white sugar or mishri as per your preference.
- Can add lemon juice if needed.
- kokum is already preserved in salt so add salt only if needed
- Dilute it with water or soda to make kokum sharbat .