Jammu special Kimb chaat | kimb recipe

Jammu special Kimb chaat | kimb recipe with step wise pictorial and video method. Vegan and gluten-free recipe.

WHAT IS KIMB ?

Appears like an (big) orange and citrus, 10 times more than a lemon, Kimb, called as Citron or citrus medica is a fruit cultivated in tropical regions.

However this fruit is not at all like orange or lemon from within.

Orange coloured skin with thick white rind underneath and highly tangy juice deep inside, describes kimb.

KIMB CHAAT IN JAMMU (Jammu & Kashmir, India)

Kimb + winters + Sunny day + holiday, these 4 are the best companions of each other and in the absence of any one, the real fun is missing.

If talking about the taste of this chaat, this is extremely spicy with tongue tingling tangy and sweet taste at the same time.

I still remember the moments from my childhood when kimb chaat used to be made by mom on winter’s Sunday over the roof top under the shining sun.

Every required material from kimb to other ingredients to utensils used to be lifted by children to roof. We all simblings in the family used to be very exited to cherish kimb.

Though electric blenders were there but most of the task of grinding used to be done in Mortar and pestle, which was also part of the tracking over to roof…lol.

The most exciting portion to watch for the us was ‘giving smokey effect to kimb’. Wish, those days should be back again.

If you have already read the process of making kimb first, then you must have seen that we have given the smokey effect at the end when kimb is completely prepared.

But my mom used to smoke kimb differently. When the kimb is cut into 2 halves and juice is squeezed out of it, she puts burning charcoal direct inside the hollow part of the kimb and cover it with the second half of the kimb. And this was indeed a great fun to watch.

Even this time also, kimb is mostly prepared in many families in a traditional way.

This kimb chaat is widely sold in the markets of Jammu also by the moving vendors and is one of the most loved street food of Jammu, when it comes to chaats.

If you ever visit Jammu, don’t miss it. The only condition is, those must be winters because Kimb is not available in summers.

OTHER USES OF CITRON/KIMB

Kimb/Citron is a regularly used in Asian cuisine. The juice is used in dipping sauces, dressings, marinades and pickling purposes.

Popular Korean tea, yuja-cha, is made by mixing citron rind and julienned peels with honey and sugar. The said tea can be consumed both hot and cold, and is often taken for sore throats and colds in winter.

In countries like pakistan and some parts of India, the rind is used to make pickles. Iranians make jam out of citron rind.

Called by the name “Narthangai” in Tamil and “Heralikayi” in Kannada, citron is also used to make lemon rice.

Not only the rind and juice, but the peel of kimb is also worthy and used as a zest for flavours and fragrance.

HEALTH BENEFITS OF CITRON/KIMB :

In addition to culinary uses, citron comes with lot many health advantages too :

1. Who doesn’t know that lime water is a boon for weight watchers. Juice of citron not only helps in reducing weight but also refreshes the body.

2. Juice of citron will help you in case of headache. Yes, it works as a pain reliever. Same way, it works against heartburn.

3. Being rich in vitamin C, citron fights against infections and bring speedy recovery.

4. Vitamin C of citron also helps in fighting against cancer, maintains healthy teeth and gums, manages hypertension, seasickness, scurvy, bad breath, nausea and vomiting. It is indeed good for heart and liver.

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STEPWISE PICTORIAL RECIPE OF Jammu special Kimb chaat

Peel the kimb and cut from the center dividing into 2 halves.
Remove the seeds from within the juicy part of all kimb pieces.
Take one part of kimb and with the help of your hands, squeeze out entire juice out of it in a big bowl. Likewise squeeze out the juice from all the 6 parts.
Now cut each part of kimb one by one into a reasonable sized pieces, direct into the bowl carrying juice. Keep aside.
Take a blender and add coriander, ginger, green chillies, red chilli powder, salt and sugar.
Make a paste out of it. You can add a bit of water if finding difficulty in making a paste.
Transfer the coriander paste in bowl carrying kimb.
Add Walnuts and give it a mix.
Place a small steel/iron utensil in the middle of the bowl.
Put a piece of burning charcoal in utensil and drop mustard oil over the charcoal.
Immediately put a lid over the bowl so that smoke shouldn’t escape out from the bowl.
Rest for 2-3 minutes and thereafter remove the lid.
Give a last mix. Kimb is ready.

Enjoy.

NOTES

You can increase or decrease the quantity of kimbs/citrons as per your need depending upon the number of people to be served.
Spiciness can be adjusted by decreasing or increasing the quantity of chillies. However authentically, this chaat is extremely spicy.
In case you can’t bare too much tanginess, then use the required squeezed out juice instead of whole. You can use left out juice in pickles or drinks.
Though smoking part is shown as optional but highly recommended. It will take the taste of kimb chaat to another level.

Jammu special Kimb chaat – recipe card