The fruit jams and preserves are quite common in the West but in India most of the chutneys are made from herbs, spices and vegetables apart from the mango chutney and coconut chutney.
I guess it could be that the fruits found in West lend themselves well to preservation as jams but tropical fruits such as melons, cantaloupes, bananas not so much. Or it could be that that breakfast in India tends to be savoury whereas in West it tends to be more sweet; toast with butter and jam is fairly common breakfast meal.
However, there are few sweet Indian chutneys made from fruits: mango chutney being the most common one and one of my absolute favourites!
But there is another less well-know chutney: grape chutney. If you haven’t tried it, you must try it! I insist!!
This recipe for making grape chutney is yumlicious and super-easy to make.
Get slicing grapes, now!
- 300 gram grapes sliced in half, lengthwise
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1 tbsp mango powder
- 1/3 tsp rayee seeds or mustard seeds
- 1/4 tsp fenugreek seeds
- 1/2 tbsp cumin seeds roasted and ground
- 1/4 tsp onion seeds
- 1 tbsp oil any cooking oil will do
- Mix sugar, salt, red chilli powder and coriander powder in one cup of water. Set aside.
- Set a wok on high heat and add oil. Once the oil is hot, add rayee seeds, fenugreek seeds, cumin seeds and onion seeds. Once the rayee seeds start to sputter, add the water mixed with spices.
- Bring the mixture to boil and turn the heat to low. Simmer for ten minutes on low heat.
- Turn the heat to high. Add the sliced grapes and bring the mixture to boil. Cook for about 10-12 minutes while continuing to stir the mixture. Cook until the mixture turns slightly syrupy.
- Cool the chutney and keep it refrigerated.
6 Replies to “Grape Chutney”
Wat is it’s shelf life
I normally eat it within couple of days. As grapes are available more or less through out the year, I tend to make it fresh
Looking yummy 😋 I
Love the pictures! Great recipe too