Quick Recipe: Sweet & Sour Kokum Chutney
• Soak: Soak 25g dried kokum in hot water for 1 hour until soft.
• Blend: Blend the soaked kokum with the water, 25g jaggery, 1/2 tsp cumin, ginger, chili powder, and salt into a fine paste.
• Cook: Cook in a pan on medium heat for 10-12 minutes, stirring frequently.
Common Ingredients & Variations
• Base: Dried kokum (soaked) or ready-made kokum agal.
• Sweetener: Jaggery or sugar.
• Spices: Cumin seeds, green chili, ginger, garlic, cloves, black pepper.
• Variations: Some versions include roasted groundnuts or coriander leaves.
• Usage: Pairs well with savory snacks, rice dishes, or as a side with lunch.
Preparation Method
1. Preparation: Soak the kokum for 1-3 hours until it is soft.
2. Blend: Grind the softened kokum, jaggery, and spices into a smooth paste using a little water.
3. Finish: Add salt and bring to a simmer for a few minutes if desired, or serve raw as a dip.
