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Kokum is soaked in vinegar for 20 to 30 minutes, after which they are sieved.
All the spices are mixed with the kokum and allowed to rest. After 30 minutes, the mixture of kokum and spices are ground into a paste.
The paste is then stored in barnis and allowed to ferment for 3 to 7 days.
Helps with weight loss
Kokum is high in hydroxycitric acid, a substance that can aid in weight loss by oxidising extra fat.
Reduces risk of cancer
Kokum is high in hydroxycitric acid, a substance that can aid in weight loss by oxidising extra fat
Helps with acidity
Kokum aids in digestion by easing acid reflux and reducing the burning feeling caused by acidity in the stomach.
Manages blood sugar levels
The minerals and chemicals in kokum boost metabolism and improve insulin action, which is critical for controlling blood glucose and diabetes.
Product details:A very popular ingredient in the Maharashtrian coastal cuisine is Kokum. Kokum chutney is preferred over Imli chutney to be used in certain dishes to provide a sour flavour. Our Kokum Chutney is an oil-free delicacy made by Farmer Didis with farm-fresh kokum and jaggery in a unique and traditional method. Kokum has a cooling effect on the body and helps improve digestion and avoid constipation and acidity. Our Kokum Chutney can be used as an ingredient in sabzis and curries to enhance their flavour or can be directly served with a variety of dishes.
Kokum, Vinegar, Jaggery, Ginger, Garlic, Cloves, Black Pepper, Red Chilli Powder, Salt, Coriander, Fennel
Kokum helps in digestion; it's also an antacid. This chutney is pure gold. Having been in the nutraceutical industry for years, I can taste high-grade ingredients. I enjoy it with Parathas, Dosas, and Curd rice. Try it, and you will love it. I am going to try Farm Didi's other products as well.
Unique and delicious kokum chutney must try
kokum chutney is a hidden gem. Must Try!
Very nice chutney!!
Man this chutney took me by sueprise. One of a kind product
Know your Didi:
Frequently asked questions
Where should I store the chutney?
What is its shelf life?
How does it taste?
What do I eat it with?