yPeanut chutney is a gentle spicy, garlicky, little tangy and flavorful chutney ready in a quite simple and fast approach with only a few elements and served with idli and dosa….
04 Jul 2025
A tangy, spicy chutney made with seasonal jamun — as soon as served with curd rice and millet dosa throughout peak summer time days.
Naval Pazham, additionally referred to as jamun or Indian blackberry, is a fruit many people ate throughout summer time as youngsters. We’d pop it in our mouth with a little bit salt or chilli powder and luxuriate in its sweet-sour style, not figuring out it was so good for our physique too.
In some properties, particularly in villages, when there was further ripe jamun, grandmothers would make a fast chutney with coconut and chilli. It was easy, recent, and excellent with scorching rice or dosa.
This Naval Pazham Chutney is one such recipe — nearly forgotten however really easy to make. It’s tasty, cooling for the physique, and an effective way to make use of jamun in our on a regular basis meals. Let’s carry it again to the plate — one spoonful at a time.
From My Revival Recipe Assortment
This Naval Pazham Chutney is one in all my absolute favourite revival recipes — easy, seasonal, and full of reminiscences. Identical to my Keppai Paal Halwa, Keppai Adai, Konakka pachadi or Coconut Milk Idli and lots of many extra recipes this chutney brings again the forgotten methods our grandmothers cooked — with intuition, care, and what was rising proper round them.
There’s one thing particular about recipes like these — they really feel like they’ve waited patiently for us to note them once more.
In Tamil households, jamun wasn’t simply eaten recent with salt. Some grandmothers would mash overripe naval pazham, grind it with coconut and inexperienced chilli, and stir it right into a deep purple chutney — usually paired with curd rice or kambu dosa.
It was a sensible, seasonal aspect dish — cooling for the physique, good for digestion, and shockingly vibrant on a brass plate. Most of us by no means bought to style this model. However in just a few properties, this chutney nonetheless makes a quiet summer time look — particularly when jamun timber are heavy with fruit.
Soar to Recipe
| Ingredient | Function |
|---|---|
| Naval Pazham (Jamun) deseeded | Tangy, seasonal star |
| Contemporary coconut | Provides creaminess and physique |
| Inexperienced chilli | Brings mild warmth |
| Curry leaves | Provides aroma and depth |
| Tamarind | For added sourness if jamun isn’t sharp |
| Jaggery (non-obligatory) | Balances the tartness |
| Salt | Enhances flavors |
| Gingelly oil | For genuine tempering |
| Mustard seeds | For the ultimate pop |
| Urad dal | Provides a nutty contact in tempering |
You Could Additionally Like these Recipes:
A: Grind deseeded naval pazham with recent coconut, inexperienced chilli, curry leaves, salt, and a little bit jaggery. Add a tempering of mustard and urad dal in gingelly oil.
A: This chutney pairs fantastically with curd rice, millet dosa, idli, akki rotti, and even pongal.
A: In the event you use coconut, it’s greatest eaten recent. With out coconut, you possibly can retailer it within the fridge for as much as 2 days.
A: Sure! Jamun (naval pazham) is thought to assist with digestion, physique warmth, and blood sugar. This chutney is cooling and straightforward on the abdomen — particularly throughout summer time.
A: Sure, skip the coconut and enhance jamun amount. Add curry leaves and tamarind for further taste if wanted.
yPeanut chutney is a gentle spicy, garlicky, little tangy and flavorful chutney ready in a quite simple and fast approach with only a few elements and served with idli and dosa….
Mysore chutney/ Spicy pink chutney/ Chana dal chutney is a conventional spicy chutney made whereas getting ready common or mysore masala dosa at my dwelling. Mysore chutney is ready with bengal…
Onion tomato chutney is a spicy recipe ready grinding sauteed onion, tomato and dried chili into advantageous paste and tempered. I often make this chutney as aspect accompany for rotta…
I learnt this easy, spicy and yummy tasting chutney from my MIL and that i make this chutney as aspect accompany when i don’t have sufficient time to make something with…
This can be a tangy and spicy chutney ready in reverse process. The grinding takes place first then the tempering. The riper the tomatoes and extra amount of pink chili yields…
Onion tomato chutney is a spicy recipe ready grinding sauteed onion, tomato and dried chili into advantageous paste and tempered. I often make this chutney as aspect accompany for rotta…
Contemporary, vibrant, and naturally cooling — this mint/ pudina chutney with a touch of tomato is a soulful South Indian aspect constructed from homegrown mint leaves and juicy tomatoes.
Lodge type coconut chutney is a delicious and really straightforward to make aspect dish that may be ready with handful elements. Sure common coconut chutney recipe tweaked bit by including…
Fried gram dal chutney/ Roasted gram dal chutney/ Pottukadalai chutney is fast and straightforward to make chutney often ready throughout festivals for breakfast. This chutney is served with uncooked rice…
Purple chilli coconut chutney is a spicy aspect dish served with varied principal dishes. It’s ready by grinding coconut and pink chilli with different elements to reinforce the flavors…
A conventional chutney of South India which serves as aspect dish for many types of breakfast. This can be a easy and fast chutney made with coconut and will be ready…
Subscribe to get the latest posts sent to your email.
Leave a Reply