Jamun And Lemongrass Chutney

Serves 2-3

Preparation time 10 Minutes

Cooking time 5 Minutes


Jamun - 1 cup

Pineapple juice - 50 ml

Lemongrass - 1 tbsp

Honey - 1 tbsp

Curry leaves - 7-10

Lemon zest - 1 lemon

Himalayan pink salt - 1 tsp

Quintessentially summery, with the freshness of lemongrass and the tartness of jamun, all embraced in a gorgeous violet colour.


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 lemon grass and curry leaves and let it simmer on slow flame for 20 mins so that all the flavour 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 ups 3-4 days in the fridge.

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