Kokam Chutney. Sweet and sour chutney made with kokum. This is a Sanjeev Kapoor exclusive recipe. Main Ingredients : Green chilli (हरी मिर्च ), Kokum (amsul) pieces Cuisine : Maharashtrian Course : Pickles, Jams and Chutneys.
There are many different ways to use kokum in your diet.
It is known to have a cooling effect on the.
Kashmiri Chilli Potatoes with Kokum Chutney
You can cook Kokam Chutney using 4 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Kokam Chutney
- It's 5-6 of Kokum.
- You need 3-4 of Green chillies.
- Prepare 2tbsp of Jaggery/sugar.
- Prepare 1 tsp of jeera powder Red chilli Salt to taste.
It is used predominantly in costal cuisine, especially in the Konkan region of Maharashtra to give a sour flavor to certain dishes. Method Add one more cup of water to kokum extract and bring it to boil adding turmeric powder, slit green chilly, jaggery and salt. When kokum rasam starts boiling add rasam powder and let it boil for a while in simmer. Kokum has has been known as Grandma's cure to acidity.
Kokam Chutney instructions
- Soak kokum in 1/4 cup hot water for atleast 15-20 minutes. Squeeze Kokum in that water. Drain..
- 2) Grind kokum, jaggery, Green Chilies,jeera powder red chilli and salt together. Kokum Chutney is ready..
It primarily grows in the Western Ghats, especially the Goa and Konkan region. It is a small fruit like cherry tomato which is red in colour and deepens to purple on ripening. Recipe by Chef Edridge Vaz, Casa Sarita, Park Hyatt Goa. Kokum, Goa's local hero, is a fruit, which is widely used as a souring agent in curries. Kokum has has been known as Grandma's cure to acidity.
