GRAPE CHUTNEY/ANGOOR KI KHATTI-MEETHI CHUTNEY

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GRAPE CHUTNEY/ANGOOR KI CHUTNEY

Chutneys or relish are an integral part of Indian cuisine. They play an important role to increase the taste of food. The chutney is a blend of all the flavours to hit our taste buds. These flavours might be sweet, sour, salty, pungent and sometimes bitter.
These flavours come with spices both whole and powdered, vinegar, tamarind, lemon juice and jaggery etc. A number of base ingredients from leaves to nuts and from fruits to vegetables are used to make chutneys. This unique chutney with grapes has some fruity flavour. If you have some sour grapes at home this will make a wonderful sweet-sour chutney after adding jaggery or sugar. I have made this grape chutney with jaggery as this is always available in my pantry during winters. If you have some sour grapes in your fruit basket then make the best use of them by preparing this easy chutney

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Prep Time  – 5 minutes
Cook Time  – 20 minutes
Type – Side dish/Chutney/Relish
Author – Bharti Dhawan

INGREDIENTS REQUIRED

• Grapes/angoor- 300 gms
• Jaggery/gur (grated/finely chopped)- 100 gms
• Cooking oil  – 1 tsp
• Panch phoron spice mix – 1 tsp (a mix of 5 spices  jeera+saunf+rai+kalonji+methi seeds)
• Salt – 1 tsp /to taste
• Black salt – 1/2 tsp
• Red chilly powder  – 1 tsp
• Coriander powder/dhania – 1 tsp
• Turmeric/haldi – 1/2 tsp
• Black pepper powder/ kali mirch – 1/2 tsp
• Vinegar/ sirka- 1 tbsp

METHOD

1- Heat oil in a pan and add panch phoron spice mix.


2- When spices start to splatter, add grapes and sauté

3- Next, add salt and all the powdered spices. Combine well

4- Sprinkle some water and cover the pan with a lid. Allow the grapes to become softer. Press to mash them with the spatula

5- Add jaggery/gur at this stage and mix well

6- The jaggery will melt and the mix will become watery. Add vinegar at this stage and mix

* Vinegar increases the shelf life of chutney

7- Allow to boil until the grapes are too soft and the mix is thickened and reduced. Cover the pan with a lid this will help the grapes to cook faster.

8- When the grapes come together, switch off the flame. Store the chutney when it cools down completely.  Keep the jar refrigerated

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