Bimbul or Bimbli Chutney

Bimbul Chutney1

Bimbul or Bimbli chutney or gojju is a Mangalorean coconut chutney, flavored with a light green fruit called bimbli, commonly found all over coastal Karnataka in South India. Bimbul (in Konkani) is a small cucumber like fruit akin to carambola with a sour, tart taste.

When we were growing up in Mangalore, Karnataka, there was a huge tree in my maternal grandparents house, with bunches of this amazing fruit hanging all over the trunk of this tree.  We used to enjoy picking and eating them with a mix of red chilli powder and salt!!!

bimbli tree

This particular batch of bimbli, I was able to procure from my Aunt’s house in Salem, Tamilnadu, where they have 2 huge trees (in addition to jackfruit, mangoes, gooseberries etc.!).  We never fail to pick a huge sack of these yummy fruits on every trip to Salem to make a variety of pickles, chutneys (gojjus) or use it in place of tamarind in our dishes.  If I have plenty leftover, I normally boil it for a few minutes and store it in the refrigerator for use in various dishes.

You will love this tangy, slightly sour red colored coconut chutney and enjoy it with dosas, idlis, rice, pulaos, chapatis or even as a spread for bread!!

Bimbul or Bimbli Chutney
Serves 4
Bimbul Chutney or gojju is a spicy, tangy coconut chutney, flavored with dry red chilllies and a sour fruit called bimbli. It goes well with dosas, idlis, plain rice, pulaos, rotis, breads etc.
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Prep Time
10 min
Prep Time
10 min
131 calories
19 g
0 g
6 g
3 g
5 g
124 g
94 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
124g
Servings
4
Amount Per Serving
Calories 131
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 94mg
4%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
13%
Sugars 11g
Protein 3g
Vitamin A
19%
Vitamin C
245%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 to 10 bimbli or bimbul
  2. ¾ cup of grated coconut
  3. 8 to 10 dry red chillies
  4. 6 to 8 cloves of garlic
  5. Salt to taste
  6. 1 teaspoon coconut oil
Instructions
  1. Wash and cut the bimbul into chunks.
  2. Roast the red chillies in a small pan for a few seconds.
  3. In a blender or mixer, add the coconut, red chillies, bimbul, garlic and required salt.
  4. Add some water and make a fine paste.
  5. Transfer to a bowl, dilute it to the consistency you want, stir in a teaspoon of coconut oil.
  6. Serve immediately with rice, chapattis, rotis, as a bread spread or even dosas and idlis etc.
  7. I have served it with Ven Pongal and my family love it!!
  8. It goes well with jhatpat pulao also along with raitha.
Notes
  1. 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.
  2. You can add more bimbul if you want to make the gojju or chutney more sour.
  3. If you do not have coconut oil, you can use any oil you have; but coconut oil gives it a distinct coastal flavor!!
  4. This chutney can be stored in the refrigerator for up to 3 days.
beta
calories
131
fat
6g
protein
3g
carbs
19g
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Curry and Vanilla http://www.curryandvanilla.com/

Step-by-step method:

  • 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.

bimbul ingredients

  • In a blender or mixer, add the coconut, red chillies, bimbul, garlic and required salt.

blender bimbul chutney

  • Add some water and make a fine paste.

IMG_2453

  • Transfer to a bowl, dilute it to the consistency you want, stir in a teaspoon of coconut oil.

IMG_2450

  • Serve immediately with rice, chapattis, rotis, as a bread spread or even dosas and idlis etc.
  • I have served it with Ven Pongal and my family love it!!
  • It goes well with jhatpat pulao also along with raitha.

Note:

  1. 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.
  2. You can add more bimbul if you want to make the gojju or chutney more sour.
  3. If you do not have coconut oil, you can use any oil you have; but coconut oil gives it a distinct coastal flavor!!
  4. This chutney can be stored in the refrigerator for up to 3 days.

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