kokum chutney

Kokum Chutney is a tangy and flavorful condiment made from kokum, a fruit native to the Konkan region of India. Known for its unique sour-sweet taste and vibrant reddish-purple color, this chutney is a staple in Maharashtrian and Goan cuisines.

• Primary Ingredient: Kokum fruit (Garcinia indica), either fresh or dried, often referred to as "amsul" in Marathi.
• Flavor Profile: Tangy and slightly sweet, with earthy undertones and a hint of spice.
• Texture: Smooth and semi-thick, or slightly coarse, depending on preparation style.

Typical ingredients used in kokum chutney include:

• Kokum: The star ingredient, providing the tangy flavor.
•  Sugar: Balances the tartness of the kokum with a touch of sweetness.
• Cumin Seeds: Adds a warm, earthy flavor.

• Color: Deep reddish-purple, attributed to the natural pigments in kokum.
• Aroma: Fresh, tangy, and mildly spiced with hints of cumin and jaggery.

Kokum chutney is a versatile condiment that can be used in various ways:

1. Accompaniment: Served with rice, dal, chapati, or bhakri (traditional flatbread).
2. Dip: Pairs well with snacks like pakoras, samosas, or vada.
3. Spread: Used in wraps, sandwiches, or alongside grilled dishes.
4. Cooling Agent: Often served with spicy dishes for its cooling and tangy effect.

• Digestive Aid: Kokum is known for its ability to soothe the digestive system and relieve acidity.
• Cooling Properties: Kokum has natural cooling effects, making it ideal for summer.
• Rich in Antioxidants: The fruit is packed with anthocyanins, which fight free radicals.
• Natural Flavor Enhancer: A healthier alternative to artificial condiments.

• Storage:
  • Shelf life is generally 6 months  in the room temprature