Kokam ki cutny. Kokam ki cutny #dips and sauses. Then rinse water in kokam and achhe se nichod lijiye kokam ko.. Kokam ki cutny Chhaya Vipul Agarwal Bareilly (U.
I have shown KOKAM chutney in my previous video In TIlli and BATATA.
Do try that and this recipe.
Brinjal chutney is a very tangy n spicy chutney which is very quick n easy to prepare and having dinner or lunch with this chutney will give you an amazing experience.
You can have Kokam ki cutny using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Kokam ki cutny
- Prepare 1 cup of kokam.
- Prepare 1 teaspoon of jeera.
- It's 1 teaspoon of sabut dhaniya.
- It's of Salt to taste.
- It's of Sugar to taste.
- Prepare 2 of green chilli.
So please do try this at. Aam ki Launji - Sweet And Sour Raw Mango Chutney. Made with mango , jaggery and spices, this sweet and tangy Launji gives your food a unique taste. Kokum has has been known as Grandma's cure to acidity.
Kokam ki cutny step by step
- 1st step kokam soked in warm water 20 minuts..
- Then rinse water in kokam and achhe se nichod lijiye kokam ko..
- Now add kokam, and all ingredents into a mixer jar and grinde it..
- Kokam chutney is ready. Remove the chutney in a bowl..
- Serve chutney with roti ya paratha..
It primarily grows in the Western Ghats, especially the Goa and Konkan region. The sun-dried version is called aamsul, kokum or kokam, and is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet/sour taste. She made variety of chutneys like garlic chutney, curry leaves chutney, tamarind chutney, spicy tomato chutney, kokam chutney, dry green chilly chutney (thecha) and lots of variety of coconut, pudina (mint), peanut chutneys. I remember, one day she made mint (pudina) chutney with basil leaves (tulsi) and some ingredients and it turned out very.
