Sunday, 5 February 2017

Sweet and Spicy Grape Chutney

Grapes Chutney, a traditional Bengali chutney with grapes and spices. Fruit chutneys are always a part of daily meals of Bengalis. Chutnyes are served right after the meat dish and just before desert thats what my Bengali friends told me. One of our Bengali friends' mum used to make chutney with mangoes, red plum etc so i got inspired from her for this recipe. 

Here I got fresh CATAWBA GRAPES and i made chutney with this grapes. Here in SA one of our friend and family called their home for grape harvesting last sunday. I was very happy to go and pluck the fresh grapes, grapes were so sweet and juicy. So decided to make few dishes with fresh grapes. So first thing came in mind was Bengali style chutney. They too wanted to have chutney with their Brai meat. Its having seeds so only thing took time to de-seed the grapes, they too helped to deseed the grapes especially their friends son, I was surprised to see the young boy helping to de seed the grapes and he was waiting to see how the Indian Chutney is getting ready, thanks Neil for your support. Finally it got ready and we all had the chutney with South African Brai. Everyone liked the Indain Chutney. She made SA style grapes chutney, that was also very tasty and everyone liked it too. Thanks to Sakkie and Elmien for the fresh grapes and fun cooking had at their house. I really enjoyed. 

So here is recipe for you all to try. Enjoy!! 


  • Green Grapes 1 cup (Seedless)
  • Black Grapes 2 cup (Seedless)
  • Crushed Red Chilli 3 to 4 tsp
  • Nigella Seeds ( Kalonji) 3/4 tsp
  • Cumin Seeds (Jeera) 3/4 tsp
  • Mustard Seeds (Black) 3/4 tsp
  • Fennel Seeds 3/4 tsp
  • Fenugreek Seeds 1/2 tsp
  • Ginger 1 tsp finely minced
  • Lemon Zest of 1 lemon
  • Lemon Juice 2 tbsp
  • Sugar 1/2 cup 
  • Salt 1/2 tsp
  • Vegetable Oil 1 tbsp
  • Water 3/4 cup
  • Vinegar 1/4 cup

In a thick bottom medium size sauce pan add the vegetable oil on medium heat. Once the oil is hot add all the dry spices and ginger and saute for 1 minute. Please take care not to burn the spices so please stir continuously. 

Add the grapes , 3/4 cup of water, 1/4 cup of vinegar, lemon zest, lemon juice, sugar and salt. Increase the heat to medium - high and let it boil for 15 - 20 minutes. Gently stir every now and then. If you like your chutney to be quite thick, then let it boil for the entire 20 minutes. If you like yours more liquidy, then you can put off flame after 15 minutes or earlier. The chutney will also thicken as it cools. 

Enjoy this chutney with pappadams, rotis, bbq meat or biscuit cracks. You can store in cleaned and sterilized glass jars for future use. I will stay at room temperature for few weeks. If you want to keep it for more days then keep it in the refrigerator. 

NB: You can buy seedless grapes for this recipe. Red chilli flakes you can adjust according to your spice level. Enjoy cooking.. 

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