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Cocum Chutney

Ingredients
  Cocum 3 Tablespoon
  Jaggery 1⁄3 Cup (5.33 tbs)
  Poppy seeds 1 Tablespoon
  Coriander seeds 2 Tablespoon
  Dried red chilies 6
  Cumin seeds 1 Tablespoon
  Vinegar 1 Tablespoon (Navsari, As Needed)
  Salt To Taste
Directions

Wash cocum in a little vinegar.
Soak chillies in vinegar.
Grate jaggery and dry roast remaining ingredients.
Grind all ingredients together, adding a little vinegar as required to make a paste.
This will stay in the refrigerator for about one month.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Grinding
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vinegar
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
3

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4.082145
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 204 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 0.6 g3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 199.1 mg8.3%

Total Carbohydrates 36 g12.1%

Dietary Fiber 9 g35.8%

Sugars 20.1 g

Protein 5 g10.4%

Vitamin A 9.4% Vitamin C 16.6%

Calcium 21.2% Iron 32.4%

*Based on a 2000 Calorie diet

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Cocum Chutney Recipe