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A chutney is a type of spread that is frequently related to Indian food. There are many different types of chutneys, including tomato relish, ground peanut garnish, yoghurt or curd, cucumber, spicy coconut, spicy onion, and mint dipping sauce. Chutney is derived from the Hindi word chatna, which means to lick or to devour eagerly. Chutney is a general term used to describe both fresh and pickled foods in India; however, the phrase is only used for fresh foods in some Indian languages.
Chutneys are typically produced from fresh ingredients and can be kept for a few days or a week in the refrigerator. Chutneys can also be made alongside pickles that are ripened in the sun for up to two weeks and preserved for up to a year. You can make chutneys with anything like fruits, vegetables and spices. One of the fruit variants of chutneys is Angoor ki chutney. This delectable condiment is made from grapes and several other spices. This grape, jaggery, and chilli combination is sweet and tangy and ideal for all of your meals! It is up to you what kind of grapes you want to use. You may use green grapes if you want your chutney to be tangier and black grapes if you want it to be sweeter. This chutney is a perfect condiment for missi rotis and parathas. It can give a tangy and a tart flavour to any plain dish. This recipe is easy to make and can be stored in the refrigerator for 10 days.
grape chutney/ pinterest.com
- 4 grapes
- 1 panchphoran masala (cumin Seeds, Mustard Seeds, Nigella Seeds, Fenugreek Seeds and Fennel Seeds)
- 2 Dry red chillies
- 2 Green chillies
- salt
- red chilli powder
- 1/2 jaggery (crushed)
Method
- In a pan, heat the oil. Add red and green chillies. Add Panchphoron masala as well. For one minute, sauté.
- Add salt, red chilli powder, and grapes. Mix thoroughly. Cook for 15 minutes with a cover on.
- Jaggery should be added, mixed, and cooked for a further ten minutes. Add water if required. Cook until you get a thick consistency.
- Relish this chutney with missi roti or parathas.
