Bimbul or Bimbli Chutney | How to make Bimbul or Bimbli Chutney

By Vanitha Bhat  |  23rd Dec 2018  |  
0 from 0 reviews Rate It!
  • Photo of Bimbul or Bimbli Chutney by Vanitha Bhat at BetterButter
Bimbul or Bimbli Chutneyby Vanitha Bhat
  • Prep Time

    10

    mins
  • Cook Time

    0

    mins
  • Serves

    3

    People

0

0

About Bimbul or Bimbli Chutney Recipe

Bimbul Chutney or gojju is a spicy, tangy coconut chutney, flavored with dry red chillies and a sour fruit called bimbli/tree sorrel. It goes well with dosas, idlis, plain rice, pulaos, rotis, breads etc.

Bimbul or Bimbli Chutney

Ingredients to make Bimbul or Bimbli Chutney

  • 8 to 10 bimbli or bimbul
  • ¾ cup of grated coconut
  • 8 to 10 dry red chillies
  • 6 to 8 cloves of garlic
  • salt to taste
  • 1 teaspoon coconut oil

How to make Bimbul or Bimbli Chutney

  1. Wash and cut the bimbul into chunks. Roast the red chillies in a small pan for a few seconds. Peel and cut the garlic cloves.
  2. In a blender or mixer, add the coconut, red chillies, bimbul, garlic and required salt.
  3. Add some water and make a fine paste.
  4. Transfer to a bowl, dilute it to the consistency you want, stir in a teaspoon of coconut oil.
  5. Serve immediately with rice, chapattis, rotis, as a bread spread or even dosas and idlis etc.

My Tip:

Adjust the quantity of garlic and red chillies to the level of spiciness you prefer. Some people prefer to fry the garlic in a little oil as they do not like the raw smell. We prefer it the traditional way, raw. You can add more bimbul if you want to make the gojju or chutney more sour. If you do not have coconut oil, you can use any oil you have; but coconut oil gives it a distinct coastal flavor!! This chutney can be stored in the refrigerator for up to 3 days.

Reviews for Bimbul or Bimbli Chutney (0)