Recently updated on August 21st, 2020
Mixed Grape Chutney/Compote… Add a zing to your food with this sweet n spicy Grape chutney.
Hello everyone, so, here I am, back after the tiny break, with Mixed Grape Chutney.
Mixed Grape Chutney is a very quick and easy peasy recipe. Contrary to its recipe, this grape chutney is too delicious to resist. This sweet n spicy chutney is a delight on its own. Add this in your meals and your kids would love to have food. Apply it on chapati and make a roll or just serve in addition to regular veggies, either way, it’s going to win hearts.
And, as always this is a very healthy recipe. It is full of fibre as it has fruits and has jaggery. Yes, no refined sugar is used. Jaggery not only gives wonderful taste to this chutney but also gives lovely colour.
And this Grapes Chutney is my post from alphabet G in BlogChatters A2Z Challenge 2019.
Chutneys and pickles always hold a special liking in Indian menu. In my family, there may be just one veggie in meals but there has to be different types of chutneys like green coriander chutney or Amchoor/Imli ki chutney, kachalu chat and so on.
This recipe is exactly like the way we make Green Mango Chutney/Launji. Green mango chutney is loved by all of us. Till the time raw mangoes are available, you will find this launji in our refrigerator. But once the season is over, then?
So, now you can have this Grape chutney in rotation with green mango chutney. When the raw mangoes are not available or if you wish to go for a change or add a new dish to your menu then this is the perfect chutney. You can make this chutney with whatever variety of grapes you have. The one with only black grapes tastes good too but it is actually very sweet without any tanginess. That’s why it is better to add different types of grapes or at least green and black to have the sweet n tangy taste.
This Grape Chutney has an edge over the raw mango chutney in many ways. Firstly, as grapes are available throughout the year so you can make it any time. Secondly, it requires no peeling. Just wash and use. And lastly, as grapes are already sweet therefore the need for sugar is reduced drastically. For 100 g mixed grapes, I used just1 tbsp jaggery. So, isn’t it cool?
Once made, you can keep it covered in the refrigerator easily for upto 10 to 15 days.
So, let’s see the method of making this Mixed Grape Chutney.
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Detailed Recipe Of Mixed Grape Chutney With Step By Step Pics
- Take mixed grapes or just the green ones. I took all three varieties almost in equal quantity, approx 30 g each.
- Wash these and if too big just cut into 2 pieces. Remove seeds from the red grapes.
- Heat oil, crackle mustard seeds. Add chopped grapes and green chillies. I add whole green chillies as it imparts a unique flavour. You can omit these easily.
- Add salt, rock salt and fennel seeds powder.
- Cover and let it get soft for about 5 minutes. Then, using the back of ladle crush them
- .Add 2 or 3 tablespoons water. I add water as we like little syrup in the chutney. You can avoid this easily.
- Finally, add jaggery powder and cook for another 5 minutes till jaggery dissolves fully and the syrup gets thick. Colour will change as jaggery dissolves and it gets cooked. Do not cook much, as it will get thick once cooled. Remove Green Chillies.
- Serve with love, chapati and veggies optional.
Use Rock Salt (saindha namak) and have it during fasts.
Follow the same method but omit all the spices, namely salt, mustard seeds, fennel seeds and green chilli. And you have yummy Grape Coulis. Serve this with Ice cream or as Jam on bread.
Serve with love, chapati and veggies optional.
Mixed Grapes Chutney
Mixed Grapes Chutney is a quick and easy recipe and can add dollops of deliciousness to your food. Can also make Grapes Compote with the same recipe.
- 100 g Grapes (Black, Green and Red) Green
- 1 Tbsp Oil
- 1/2 tsp Mustard Seeds (Black)
- 1/2 tsp Salt
- 1/2 tsp Rock Salt Kala Namak
- 1 tsp Fennel Seeds Powder
- 1 Tbsp Jaggery
- 2 Green Chilli Optional
Take mixed grapes or just the green ones. I took all three varieties almost in equal quantity, approx 30 g each.
Wash these and if too big just cut into 2 pieces. Remove seeds from the red grapes.
Heat oil, crackle mustard seeds. Add chopped grapes and green chillies. I add whole green chillies as it imparts a unique flavour. You can omit these easily.
Add salt, rock salt and fennel seeds powder.
Cover and let it get soft for about 5 minutes. Then , using the back of ladle crush them.
Add 2 or 3 tablesppon water. I add as we like little syrup in the chutney. You can avoid this easily. I advice you to go for it as it is really very yummy.
Finally, add jaggery powder and cook for another 5 minutes till jaggery dissolves fully and the syrup gets thick. Do not cook much, as it will get thick once cooled. Remove Green Chillies.
Keep in the refrigerator. Tastes good when chilled.
Serve with love, chapati and veggies optional.
You can use any one type of grapes also.
No need to peel the grapes or to strain it later.
Rock Salt (Kala Namak) gives nice flavour so better to use it.
If making for fasts, then simply use Rock Salt (Saindha Namak).
Tastes good when chilled.
I am sure you will straight away go to kitchen, no no, no…first to the refrigerator then kitchen and will immediately try out this yummy sweet n spicy chutney for your darlings.
As you know this post is a part of Blog Chatters A2Z Challenge 2019. Here’s a quick recap of my recipes from A to F
- Arrabiata Pasta With Homemade Pasta Sauce
- Banana Pancakes With Jaggery
- Honey Chilli Potatoes In Air Fryer
- Dilbahar Shahi Tukda With A Twist
- Vegan Eggs For Easter
- Farali Chivda
Please, do not forget to share your feedback.
So, that was alphabet G. What’s there from H tomorrow? Keep guessing…
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