Bimbla Chutney

                   Bimbul is a light green sour fruit which is commonly found in backyards of houses in North Kerala and coastal Karnataka.They are known as Tree Sorrel in English,Irumban puli in Malayalam.They are widely used to make chutney,Pickle and are used in many curries as a substitute for tamarind.They are used in spicy non vegetarian  (fish)curries too.This tree bears fruit in bunches all over the trunk and branches.When the tree yields large quantity of fruit, they are slit into lengthy pieces mixed with sea salt and spread under Sun for a week to dry. Later they are stored in bottles to use in curries like bendi and also ground along with masala for pathrado. They can also be pickled in salt water. Kids love to eat it with sprinkled salt and chilli powder.
                         I am sharing with you all a tasty aromatic chutney using this fruit.It goes well with idli/khotto/muddo etc. It can be served as thick or thin consistency according to one’s preference                               


  • Bimbul- 3-4 nos big ones washed and chopped (can adjust the quantity according to taste)
  • Red chilly – 2 to 3 nos
  • Green chilly – 3 to 4 nos
  • Mustard – 1/8 tsp (less than 1/4th tsp)
  • Urad dal – 1 tsp
  • Methi – 3-5 seeds
  • Hing – 1/4 tsp
  • Turmeric powder – 1/8 tsp
  • Coconut – 1/2 cup
  • Oil – 1 tsp
  • Salt to taste.


  1. Heat oil in seasoning pan and fry mustard,urad dhal,methi,red and green chillies and hing, in a low flame without burning it.
  2. Switch off and add turmeric powder.Mix well.Allow it to cool.
  3. Grind along with Coconut,chopped bimbul and salt.Add water only if necessary (as the bimbul tends to leave water).I did not add water.
  4. Remove to a bowl and serve as it is or dilute with water and serve.Goes well with khotto/Idli and dosa.                                             


  1. Be careful while adding water during grinding.
  2. Sourness of the bimbul may vary according to size, so adjust as per taste
  3. It is not necessary to use both the varities of chillies, can use either one of the variety too.
  4. If the chutney is diluted then it can be seasoned with mustard and curry leaves in oil.
  5. If fresh bimbuls are not available then pickled bimbuls can be used.

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