Kokum Chutney

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Recipe

Ingredients

6-8	kokum petals
1 cup	water
2 tablespoons	grated jaggery
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 tablespoon	oil
1 pinch	asafoetida
1 teaspoon	red chili powder
—	salt to taste
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Soak the kokum petals in 1 cup of water for about 15 minutes.
2. 2 Once soaked, squeeze the kokum petals to extract the juice and discard the petals.
3. 3 In a pan, heat oil over medium flame and add mustard seeds.
4. 4 When the mustard seeds start to splutter, add cumin seeds and asafoetida.
5. 5 Add the kokum juice, grated jaggery, red chili powder, and salt to the pan.
6. 6 Stir well and bring the mixture to a boil.
7. 7 Reduce the heat and let it simmer for about 5-7 minutes until the jaggery dissolves completely and the chutney thickens slightly.
8. 8 Turn off the heat and let it cool to room temperature.
9. 9 Garnish with chopped coriander leaves before serving.