I have lots of green grapes in my Refrigerator and by mistake I bought more :-), so it was a time to utilize those older green Grapes that are there in fridge for past 5 days. What can be a better way to use them than a sweet tangy chutney which you can store it in a refrigerator for more than a month. It taste really nice with Indian flat breads such as Parantha or Poori. Here is the recipe of very yummy Green Grapes Chutney that got consumed quickly by my family.

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Ingredients:

2 cups of green Grapes

1/4 teaspoon of Asafoetida (Hing) powder

1/2 teaspoon of Fenugreek (Methi) seeds

1/2 teaspoon of black Mustard (Sarson) seeds

1 tablespoon of grated fresh Ginger (Adrak)

1 tablespoon of red Chili flakes

1/2 cup of granulated Sugar

1 tablespoon of Oil ( I have used refined Sunflower Oil)

2 tablespoon of Water

1 tablespoon of white Vinegar

Salt as per taste ( I have used 1 teaspoon)

Note: You can prepare this green Grapes Chutney as an accompaniment for fasting food (Vrat ka Khana), for that instead of using normal salt use Rock Salt (Sendha Namak).

Method:

1 . To prepare green Grapes Chutney, wash and clean the Grapes and cut each of them into halves, the process of cutting them into halves will take time but its essential to get maximum flavors from Grapes in Chutney.

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2 . Now in a heated pan with Oil in it, add Asafoetida (Hing) powder along with Fenugreek (Methi) and black Mustard seeds. Mix them well for 10 seconds or till Mustard seeds start spluttering.

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3. Add grated fresh Ginger (Adrak) to it and mix it well. Saute it on medium flame for 10 seconds or till Ginger changes color to light brown.

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4. Now add red Chili flakes and mix it well.

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5. Add chopped green Grapes into it and mix well. Also add granulated Sugar, Salt, Water and Vinegar to it and mix it well.

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6. Now cook it on medium high flame till the mixture starts boiling. Once it starts to boil turn the flame to low. It is really very important to cook chutney on a low flame and stirring it occasionally so that all the flavors get blended into each other. To check whether the Chutney is ready to be stored, run a Spatula (preferably wooden one) across the chutney in the pan. If it forms a Canal or Passage showing bottom of pan for 1.5 – 2 seconds, then its ready other wise try this every minute till you see the base of the Pan when you cut across the cooking mixture.

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Once it passes the Canal passage test, your Green Grapes Chutney is ready to be served with Parantha or Poori. Your kid will love it as it taste really yum and tangy. Store it in a clean and dry container, once it gets cooled. You can refrigerate it for up to two months but I am sure that it will get consumed within few days :-).

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