Embark on a culinary journey that marries the unique flavors of ripe jamun (Java plum) with the citrusy vibrancy of lemongrass in our Jamun and Lemongrass Chutney recipe. This exquisite chutney combines the natural sweetness of jamun with the bright, refreshing notes of lemongrass, resulting in a condiment that is both delightful and unexpected.

What is Jamun And Lemongrass Chutney?

Jamun and lemongrass chutney is a flavorful and tangy condiment that adds a unique twist to any meal. The deep purple color of jamun combined with the citrusy, earthy flavor of lemongrass creates a chutney that is not only delicious but also visually stunning. This chutney can be served as a dip for appetizers, a spread for sandwiches, or as an accompaniment to grilled meats. Its versatility makes it a must-have in any kitchen.

Main Ingredient of Jamun And Lemongrass Chutney :

The main ingredient of jamun and lemongrass chutney is a combination of fresh jamun berries and lemongrass.The jamun berries are a type of Indian fruit known for their sweet and tangy taste. The lemongrass, on the other hand, adds a citrusy and earthy flavor to the chutney.

What Is So Special About Jamun and Lemongrass Chutney?

Jamun and lemongrass chutney is a unique and flavorful condiment that combines the distinctive taste of jamun (Indian black plum) with the citrusy and aromatic notes of lemongrass. Here are some reasons why this chutney is special:

Distinctive Flavor Profile: Jamun contributes a sweet and slightly tangy flavor to the chutney, while lemongrass adds citrusy and herbal notes. The combination of these two distinct flavors creates a chutney with a well-balanced and unique taste.

Nutritional Benefits of Jamun: Jamun is known for its health benefits. It is rich in antioxidants, vitamins, and minerals. The deep purple color of jamun indicates the presence of anthocyanins, which have potential health-promoting properties.

Aromatic Lemongrass: Lemongrass adds a refreshing and aromatic quality to the chutney. It not only enhances the overall flavor but also contributes potential health benefits, including anti-inflammatory and digestive properties.

Versatility: This chutney is versatile and can be used in various ways. It pairs well with Indian snacks like samosas, pakoras, or kebabs. It can also be used as a spread in sandwiches or wraps, or as a dipping sauce for grilled meats or vegetables.

Quick and Easy Jamun and Lemongrass Chutney :

This chutney is designed with simplicity in mind, making it an ideal choice for both novice and experienced cooks. The straightforward recipe ensures a quick and easy process, allowing you to enjoy this freshly made chutney without an extensive time commitment.

How to Make Jamun and Lemongrass Chutney?

1) Remove the seeds from the jamun and use only the pulp.

2) In a milk/sauce pan, heat the jamun with pineapple juice.

3) Add the chopped lemongrass and curry leaves and let it simmer on slow flame for 20 mins so that all the flavor infuses.

4) Add the honey, lemon zest and the pink salt and let it cool.

5) Use rock salt if you do not have Himalayan rock salt.

6) Store in a jar for 3-4 days in the fridge.

Expert Tips

1. Make sure to clean the jamun berries well.
2. Do not boil the chutney when on the stove, a gentle simmer is what you are looking for.
3. Use fresh lemongrass for the best aromatic experience.

More Delicious Recipes:

1. Green Chilli Pickle

2. Sugar Free Tomato Ketchup

3. Faux gras

Recipe Card

Jamun And Lemongrass Chutney

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Category

Accompaniment

Servings

10

Prep Time

10 minutes

Cook Time

20 minutes

Calories

280

Enjoy this quick and easy chutney that is ready in under 20 minutes , popping with the tangy flavors of jamun and the earthy relief of lemongrass. The perfect accompaniment.

Ingredients

• Jamun  - 1 cup
• Pineapple juice - ½ cup
• Lemongrass - 1 tbsp
• Honey - 1-2 tbsp
• Curry leaves- 7-10
• Zest of 1 lemon
• Salt to taste

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Directions

1. ) Remove the seeds from the jamun and use only the pulp.

2. 2) In a milk/sauce pan, heat the jamun with pineapple juice.
3. 3) Add the chopped lemongrass and curry leaves and let it simmer on slow flame for 20 mins so that all the flavor infuses.
4. 4) Add the honey, lemon zest and the pink salt and let it cool.
5. 5) Use rock salt if you do not have Himalayan rock salt.
6. 6) Store in a jar for 3-4 days in the fridge.

Recipe Video

Recipe Note

Whether you're looking to add a twist to your appetizers, elevate grilled meats, or simply enhance the flavor of your favorite snacks, this Jamun and Lemongrass Chutney is the perfect culinary companion.