Agricultural Term: Kokum Chutney

Definition: Kokum chutney is a traditional Indian condiment made from the fruit of the kokum tree (Garcinia indica). It is a tangy and flavorful chutney that is commonly used in the coastal regions of India, particularly in Maharashtra and Goa.

Ingredients:

• 200 grams kokum
• 1 cup grated coconut
• 2-3 green chilies
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon oil
• A pinch of asafoetida
• Salt to taste

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Instructions:

Soak the kokum in warm water for about 30 minutes to soften it.

In a blender, grind the grated coconut, green chilies, and cumin seeds to a fine paste.

Heat oil in a pan and add mustard seeds. Let them splutter.

Add asafoetida and the ground coconut paste to the pan. Cook for a minute.

Squeeze out the water from the soaked kokum and add it to the pan.

Add salt to taste and mix well.

Cook the chutney on low heat for about 5-7 minutes, stirring occasionally.

Remove from heat and let it cool.

Transfer the chutney to a clean, airtight jar and refrigerate.

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Kokum chutney can be served as a side dish with various Indian snacks and meals. Its tangy and slightly sour taste adds a refreshing element to the palate. It can also be used as a spread on sandwiches or as a dip for chips and crackers.

Keywords: chutney, coconut, indian, grated, chilies, teaspoon, mustard, asafoetida, minutes