Naval Pazham Chutney, How to make Jamun Chutney

A tangy, spicy chutney made with seasonal jamun — once served with curd rice and millet dosa during peak summer days.

Naval Pazham, also called jamun or Indian blackberry, is a fruit many of us ate during summer as kids. We’d pop it in our mouth with a little salt or chilli powder and enjoy its sweet-sour taste, not knowing it was so good for our body too.

In some homes, especially in villages, when there was extra ripe jamun, grandmothers would make a quick chutney with coconut and chilli. It was simple, fresh, and perfect with hot rice or dosa.

This Naval Pazham Chutney is one such recipe — almost forgotten but so easy to make. It’s tasty, cooling for the body, and a great way to use jamun in our everyday meals. Let’s bring it back to the plate — one spoonful at a time.

From My Revival Recipe Collection

This Naval Pazham Chutney is one of my absolute favorite revival recipes — simple, seasonal, and filled with memories. Just like my Keppai Paal Halwa, Keppai Adai, Konakka pachadi or Coconut Milk Idli and many many more recipes this chutney brings back the forgotten ways our grandmothers cooked — with instinct, care, and what was growing right around them.

There’s something special about recipes like these — they feel like they’ve waited patiently for us to notice them again.

A Bite of History about Naval Pazham Chutney

In Tamil households, jamun wasn’t just eaten fresh with salt. Some grandmothers would mash overripe naval pazham, grind it with coconut and green chilli, and stir it into a deep purple chutney — often paired with curd rice or kambu dosa.

It was a smart, seasonal side dish — cooling for the body, good for digestion, and shockingly vibrant on a brass plate. Most of us never got to taste this version. But in a few homes, this chutney still makes a quiet summer appearance — especially when jamun trees are heavy with fruit.

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Ingredients & Their Role in Naval Pazham Chutney

Ingredient	Role
Naval Pazham (Jamun) deseeded	Tangy, seasonal star
Fresh coconut	Adds creaminess and body
Green chilli	Brings gentle heat
Curry leaves	Adds aroma and depth
Tamarind	For added sourness if jamun isn’t sharp
Jaggery (optional)	Balances the tartness
Salt	Enhances flavors
Gingelly oil	For authentic tempering
Mustard seeds	For the final pop
Urad dal	Adds a nutty touch in tempering

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Naval Pazham Chutney, How to make Jamun Chutney

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Chutney / SideCuisine: Tamil, Village RevivalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A tangy and cooling chutney made with fresh naval pazham (jamun), coconut, and simple tempering — a forgotten Tamil summer recipe now revived.

Ingredients for Nagapazham Chutney

½ cup, ½ Naval Pazham (Jamun deseeded)
2 tablespoon, 2 Fresh coconut
1 nos. 1 Green Chili
Tamarind, small piece (optional, if fruit is too sweet)
½ teaspoon, ½ Jaggery (optional, if fruit is tart)
1 teaspoon, 1 Gingelly oil
½ teaspoon, ½ Mustard seeds
1 teaspoon, 1 Broke White Urad dal
5 nos. 5 Curry leaves

Directions to make Naval Pazham Chutney

Prep the Jamun/ Nagapazham
Wash and deseed the naval pazham. Slightly mash the pulp using your fingers or a spoon.
Grind the Chutney
In a mixer, add jamun pulp, coconut, green chilli, curry leaves, jaggery, salt, and tamarind if using.
Temper
In a small tadka pan, heat gingelly oil. Add mustard seeds and let them pop.
Add urad dal and roast till golden. Pour the tempering over the chutney.
Rest and Serve
Let the chutney sit for 10–15 minutes before serving — flavors will deepen.

Notes

1 cup =250 ml

Directions to make Jamun chutney with step by step images

Make the Chutney
Wash and deseed the naval pazham. Gently mash the pulp using your fingers or a spoon. In a mixer jar, add the mashed jamun, grated coconut, green chilli, curry leaves, jaggery (if using), salt, and tamarind (if using). Grind coarsely with just a little water to make a thick, vibrant chutney.
Temper
In a small tadka pan, heat gingelly oil. Add mustard seeds and let them pop.
Add urad dal and roast till golden. Pour the tempering over the chutney.
Rest and Serve
Let the chutney sit for 10–15 minutes before serving — flavors will deepen.

Pro Tips to make best Jamun Chutney

Use fully ripe naval pazham for best taste and deep purple color. Slightly overripe ones work great too.
Deseed carefully without squeezing the pulp too much — this keeps the chutney flavorful and vibrant.
Adjust jaggery and chilli based on how tart or sweet your jamun is. Some batches need more balance.
Grind coarsely for that rustic, paati-style chutney texture — don’t make it smooth like a dip.
Don’t skip the tempering — mustard and urad dal add crunch and depth to the chutney.
If using coconut, consume the same day. For longer shelf life, skip coconut and grind with curry leaves, chilli, and jamun alone.

Serving Suggestion for Nagapazham Chutney

Tastes best with curd rice, thayir saadam, or kambu saadham on a banana leaf.
Pair with ragi dosa, thinai idli, or akki rotti for a millet-based twist.
Makes a great side for simple upma or pongal during summer mornings.
Can be served chilled as a tangy dip with kuzhi paniyaram or vada.

FAQ – Naval Pazham Chutney

Q: How to make nagapazham chutney with coconut?

A: Grind deseeded naval pazham with fresh coconut, green chilli, curry leaves, salt, and a little jaggery. Add a tempering of mustard and urad dal in gingelly oil.

Q: What to eat with naval pazham chutney?

A: This chutney pairs beautifully with curd rice, millet dosa, idli, akki rotti, or even pongal.

Q: Can I store nagapazham chutney?

A: If you use coconut, it’s best eaten fresh. Without coconut, you can store it in the fridge for up to 2 days.

Q: Is jamun chutney good for health?

A: Yes! Jamun (naval pazham) is known to help with digestion, body heat, and blood sugar. This chutney is cooling and easy on the stomach — especially during summer.

Q: Can I make this chutney without coconut?

A: Yes, skip the coconut and increase jamun quantity. Add curry leaves and tamarind for extra flavor if needed.

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