I bought seedless purple grapes recently and they were very sour. So, I asked opinions from a few online foodie friends about what we can prepare with that. Some suggested jam, juice and some others suggested grape chutney. The idea of grape chutney appealed to me. One friend even gave her recipe but I could not prepare the chutney immediately owing to my other commitments.
Days rolled by, the grapes were resting in the fridge for over 3 weeks, they got dehydrated and lost almost 80% of the moisture. Yet, they remained clean and unspoilt. So, I tried making grape chutney, invariably lost the recipe given by my online friend and googled for a good recipe. I found one which looked palatable and I used that recipe of course with my own changes. This recipe will be definitely liked by our followers. You can preserve this in a fridge for many days. Make it today, keep at room temperature for 24-48 hours and then shift to a fridge.
The original recipe adapted from Food52.com has 3 different variety of grapes with many more added ingredients including sugar, but I added jaggery, at the same time avoided some ingredients and added more chillies. Since grapes blend well with ginger, I didn't try to add asafotoeda that I originally had in mind. Besides, fennel seeds have a different aroma that goes well with ginger and other spices listed below.
Angoori Chutney can be eaten as a pickle or it can be served with baked chicken and pan roast fish fillet. You can also have it as a stuffing in sandwiches. I can find many uses for it, as I am a lover of spicy chutneys and pickles. Amaze your guests with this chutney when you throw a party!
Ingredients:
Seedless Purple Grapes - 500 Gms
Mustard Seeds - 1 tsp
Black Peppercorns - 1 Tsp
Fennel Seeds - 2 Tsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 Tsp
Byadgi or Kashmiri Red Chillies - 10
Turmeric Powder -1/4 Tsp
Ginger - 2" piece sliced
Salt - 1 Tsp or to taste
Powdered Jaggery - 1/2 Cup
Oil - 4 Tsp
Method:
Wash the grapes thoroughly, drain and chop into small bits.
You should be able to collect 2 cups of the chopped grapes.
Heat 1/2 Tsp oil in a thick bottomed pan, add mustard seeds and allow them to splutter.
Add cumin, fennel and fenugreek seeds and roast for a few seconds.
Add broken red chillies and turmeric powder and roast for 30 secs.
Add sliced ginger and fry till the pieces get dehyrdrated.
Remove the masala spices from the pan and allow them to cool down.
Powder the roasted ingredients in a mill coarsely.
Heat remaining oil in the pan and add the chopped grapes, salt and powdered jaggery.
Saute for 1-2 minute and allow the grapes to become mushy.
Add the masala powder and mix well.
Cover and simmer for 2-3 minutes.
Don't allow the mass to get charred. Keep sprinkling little water if you find the mass too dry.
When the masala blends well with the grapes, switch off the flame and allow the chutney to cool down to room temperature.
Store in air tight jar and keep at room temperature for another 24-48 hours.
Transfer to a fridge and use as and when required.
The original recipe adapted from Food52.com has 3 different variety of grapes with many more added ingredients including sugar, but I added jaggery, at the same time avoided some ingredients and added more chillies. Since grapes blend well with ginger, I didn't try to add asafotoeda that I originally had in mind. Besides, fennel seeds have a different aroma that goes well with ginger and other spices listed below.
Angoori Chutney can be eaten as a pickle or it can be served with baked chicken and pan roast fish fillet. You can also have it as a stuffing in sandwiches. I can find many uses for it, as I am a lover of spicy chutneys and pickles. Amaze your guests with this chutney when you throw a party!
Seedless Purple Grapes - 500 Gms
Mustard Seeds - 1 tsp
Black Peppercorns - 1 Tsp
Fennel Seeds - 2 Tsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 Tsp
Byadgi or Kashmiri Red Chillies - 10
Turmeric Powder -1/4 Tsp
Ginger - 2" piece sliced
Salt - 1 Tsp or to taste
Powdered Jaggery - 1/2 Cup
Oil - 4 Tsp
Method:
Wash the grapes thoroughly, drain and chop into small bits.
You should be able to collect 2 cups of the chopped grapes.
Heat 1/2 Tsp oil in a thick bottomed pan, add mustard seeds and allow them to splutter.
Add cumin, fennel and fenugreek seeds and roast for a few seconds.
Add broken red chillies and turmeric powder and roast for 30 secs.
Add sliced ginger and fry till the pieces get dehyrdrated.
Remove the masala spices from the pan and allow them to cool down.
Powder the roasted ingredients in a mill coarsely.
Heat remaining oil in the pan and add the chopped grapes, salt and powdered jaggery.
Saute for 1-2 minute and allow the grapes to become mushy.
Add the masala powder and mix well.
Cover and simmer for 2-3 minutes.
Don't allow the mass to get charred. Keep sprinkling little water if you find the mass too dry.
When the masala blends well with the grapes, switch off the flame and allow the chutney to cool down to room temperature.
Store in air tight jar and keep at room temperature for another 24-48 hours.
Transfer to a fridge and use as and when required.
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