I still remember how we used to eat jamuns straight with a pinch of salt when we were kids. That purple stain on the tongue was always fun! But recently, I tried this chutney with jamuns and it was a total surprise. that bold, tangy, spicy and something completely different from our usual chutneys. I don’t know if I would go crazy for it but its definitely a one time try especially for those who like unique flavour combination.

We paired it with dosa one morning and everyone at home was like, “What’s this chutney?!” It’s such a nice twist from regular tomato or coconut chutneys. Jamuns and shallots are such a unique combo and I think this is one of those recipes you’ll keep going back to when jamuns are in season.

Health Benefits
Jamuns are great for digestion, managing blood sugar, and boosting immunity. Shallots are full of antioxidants and good for heart health. Coconut gives healthy fats, and overall this chutney is a fibre-rich, gut-friendly dish.

Let’s Talk About Ingredients

Detailed recipe

Video recipe

Step-by-step Instructions with Photo Guide

Start by washing 20 ripe jamuns thoroughly

and add 1/2 teaspoon of salt

soak them in water for about 10 minutes.

This helps reduce any slight bitterness and cleans the fruit well. After soaking, rinse and drain the jamuns,

then carefully remove the seeds and roughly chop the fruit.

Now heat 1/4 teaspoon of coconut oil in a pan.

Add 6 garlic cloves

and sauté them till they turn slightly golden. This gives a lovely aroma and removes the raw smell.

Next, add 10 peeled shallots

and continue frying until they turn a soft golden brown.

Once done, toss in the chopped jamuns

along with 1/4 teaspoon of salt. Give it a good mix.

Add 1/2 teaspoon of Kashmiri chilli powder and stir to coat everything evenly.

Now add a small marble-sized piece of tamarind,

1/8 cup of freshly grated coconut/pieces,

and 1/8 teaspoon of jaggery powder.

These ingredients bring the chutney together with a perfect balance of tangy, sweet, and spicy flavours. Let everything cook on a low flame for just about 2 minutes.

Switch off the flame and allow the mixture to cool completely.

Once cooled, transfer to blender

grind everything into a smooth paste. Add very little water while grinding—just enough to help the blades move.

Transfer the chutney to a serving bowl.

For the final touch, prepare a tadka. Heat 1.5 teaspoons of coconut oil in a small tadka pan.

Add 1/2 teaspoon mustard seeds and let them splutter.

Add 1/4 teaspoon urad dal and let it turn golden.

Then add 5 finely chopped onions

and a pinch of salt.

Sauté until the onions are browned nicely. Finally, throw in a few curry leaves and let them crisp up.

Pour this sizzling tadka over the prepared chutney

and mix well.

Serve immediately with hot crispy dosa or fluffy idlis. It’s best enjoyed fresh, though you can refrigerate and finish it within a day.

Expert Tips

• Always deseed jamuns properly or the chutney turns gritty
• Don’t skip the jaggery — it balances all the flavours
• Use small onions for best flavour
• Adjust chilli powder as per your spice level
• Grind the chutney smooth — thick chutney tastes better
• Tadka should be crispy and added just before serving

FAQs

Can I store this chutney for later use?
Yes, but best to consume it fresh. If storing, refrigerate and finish within a day.

Can I skip coconut in this chutney?
Yes, but the texture will change. You can replace with roasted peanuts or just skip.

What to do if jamuns are too sour?
Balance it with a bit more jaggery or coconut. Taste and adjust as you go.

Can I use onion instead of shallots?
Yes, but shallots have a better flavour. Use one medium onion if you don’t have shallots.

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