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.
1. Product Description - 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.
2. Ingredients 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.
3. Appearance and Aroma - Color: Deep reddish-purple, attributed to the natural pigments in kokum.
- Aroma: Fresh, tangy, and mildly spiced with hints of cumin and jaggery.
4. Culinary Uses Kokum chutney is a versatile condiment that can be used in various ways:
- Accompaniment: Served with rice, dal, chapati, or bhakri (traditional flatbread).
- Dip: Pairs well with snacks like pakoras, samosas, or vada.
- Spread: Used in wraps, sandwiches, or alongside grilled dishes.
- Cooling Agent: Often served with spicy dishes for its cooling and tangy effect.
5. Health Benefits - 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.
6. Storage and Shelf Life - Storage:
- Shelf life is generally 6 months in the room temprature
Mr. Narendra Shridhar Ogale (Ogale Exim Traders)
589 B, SIN MD 13, Nearby Landmark: Hela Titha, Dahibaon, Sindhudurg, Maharashtra - 416630
https://www.ogaleeximtraders.co.in
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