Kokum Mint Chutney

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Prep Time10

Cook Time5

Course: accompaniment, Chutney /Dips, Preserve, Side Dish

Cuisine: Indian Cuisine, Maharashtrian Cuisine

Keyword: chutney, healthy dip, kokum chutney, kokum recipe, Mint chutney

Servings: person

Calories: 127kcal

Author: Anjana Chaturvedi

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.

Note-

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 .