Green Grapes Chutney

INGREDIENTS:

Green Grapes 2 cups washed, and stems removed
Oil 2 tbsp
Asafoetida (Hing) a pinch
Cumin Seeds 1/2 tsp
Fennel seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Nigella Seeds 1/2 tsp
Salt to taste
Sugar 1/2 cup
Turmeric Powder 1/2 tsp
Kashmiri Red Chili Powder 1 tsp
Lemon Juice 1 tbsp

METHOD:

Blend half of the grapes into a fine puree and keep aside. Cut the remaining grapes in half.

Heat oil in a pan and a pinch of hing, followed by cumin seeds, fennel seeds, mustard seeds, and nigella seeds. Let them crackle and release aroma.

Add the grapes and salt. Cover and cook until the grapes soften.

Stir in sugar and the grape puree. Cook on high flame until the sugar melts and the mixture thickens slightly.

Mix in turmeric powder and red chili powder. Continue cooking until the chutney reaches a glossy, thick consistency. Turn off the heat and stir in lemon juice.

It complements kebabs, tikkas, or even roasted vegetables. It can be paired with Indian meals or with samosas, pakoras, kachoris, or cutlets.

Comments

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