Kumura Chutney
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Kumura Chutney is a refreshing and slightly tangy condiment from Assamese households made using ash gourd (Kumura). I steam the gourd until it is tender and then mash it with fresh green chilies, ginger, and a generous drizzle of raw mustard oil. This chutney is a symbol of clean eating where the natural sweetness of the vegetable is highlighted with sharp local flavorings. The taste is remarkably light—cool on the palate, yet carrying a magnifique pungent kick from the mustard oil. It is an essential part of a traditional thali and helps in balancing heavy, spiced curries. I love serving it cold as a side to dal and rice.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great kumura chutney is using raw mustard oil; do not heat the oil as the raw pungency is essential.
- Ensure you squeeze out excess water from the steamed gourd to keep the chutney thick and savory.
- Adding a squeeze of lemon juice can provide a magnifique tangy twist if you prefer a sharper taste.
Nutritional Information(Per 1 tbsp)
65 kcal
1g
4g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.