Grape chutney is an Indian condiment made with green or red grapes. When you have a bunch of sour grapes and don't want to eat them, they are perfect to make this delicious sweet and spicy grape chutney.
It is vegan and gluten-free. It is aromatic because of the flavorful Indian spices. It complements any Indian meal and can be served with Indian appetizers, as a dip, or as a spread.
This is an easy recipe to make green grapes chutney in the Instant Pot or on the stovetop.
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Ingredients
You will need grapes, seedless are better and it is best to use sour grapes. If the grapes are sweet then there won't be any tanginess in the chutney.
Some Indian spices like cumin seeds, onion seeds, dry red chili, and red chili powder add flavor and spiciness to the chutney. A teaspoon of salt and sugar is added to balance out the tanginess of sour grapes.
Instant Pot instructions
An Instant Pot simplifies the process of making grape chutney as you don't need to monitor it all the time. Select the "Saute" mode and add oil once the pot is hot. Add all the whole spices - bay leaf, dried red chilies, nigella seeds, fennel seeds, and cumin seeds in hot oil and saute for a few seconds.
Then add the grapes, sugar, salt, and red chili powder and mix well. Add a little water to deglaze the bottom of the pot.
Mix the contents and close the Instant Pot lid and cook the chutney on high-pressure mode for about 15 minutes.
Let the pressure release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure valve in the venting position.
Open the lid and mash the chutney well with a spatula or potato masher. Taste and add more sugar if needed. Also, if you want to make it more tangy, you can add a little lemon juice. Turn the saute mode on for 5 minutes to thicken the chutney.
Stovetop instructions
Making grape chutney on the stovetop is easy but just takes some effort of monitoring and stirring intermittently.
Heat a thick bottom saucepan on medium heat and then add some oil. Add all the whole spices - bay leaf, dried red chilies, nigella seeds, fennel seeds, and cumin seeds in oil and saute for a few seconds. Add the green grapes, sugar, salt, red chili powder, and a little bit of water and mix well.
Cover it with a lid and let it simmer for 10-15 minutes stirring intermittently or until the grapes are soft and well-cooked. Mash the grapes with a potato masher and then continue to simmer until you get the desired thick consistency.
Serving suggestions
This delicious sweet and spicy chutney can be served as an accompaniment with any Indian meal and it goes well with Indian bread like roti, puri, and paratha. It can also be served as a dip with Indian appetizers and used instead of tamarind chutney.
You can also serve it with a cheese board or as a dip with some warm pita bread, or naan. You can spread it on toast or use it as a sandwich spread. You can check out these other Indian chutneys to serve along with grape chutney.
Variations
- Spicy - add more red chili powder to make it more spicy.
- Grapes - you can use red grapes as well to make this sweet and spicy grape chutney.
- Ginger - add a teaspoon of grated ginger to add some ginger flavor to the chutney.
Equipment
Grape chutney can be made in an Instant Pot or on the stovetop. A 3 qt Instant Pot or larger one works well. A large skillet or saucepan works well for making it on the stovetop.
Storage
Grape chutney can be stored in the refrigerator for about a month in airtight containers. It can also be frozen in freezer-safe containers or ziplock bags for up to 3 months. When you want to use it, simply place the container in the refrigerator for a few hours or overnight.
Top tip
Depending on how sour the grapes are, you will have to adjust the quantity of sugar.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with grape chutney:
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📖 Recipe
Grape Chutney
Equipment
Ingredients
- 1 lb Green grapes (tangy in taste, preferably seedless)
- ¼ cup Organic cane sugar
- ½ teaspoon Salt
- 1 tablespoon Oil
- 2 tablespoon Water
Spices
- ¼ teaspoon Fennel seeds
- ¼ teaspoon Cumin seeds
- 1/24 teaspoon Red chili powder (to taste)
- ¼ teaspoon Nigella seeds (kalonji or onion seeds)
- 1 Whole Red Chili
- 1 Bay leaf
Instructions
Grape chutney in Instant Pot
- Press "Saute" mode in Instant pot.
- Once the Instant Pot is hot, add oil.1 tablespoon Oil
- Once oil is hot, add the cumin seeds and let them crackle.¼ teaspoon Cumin seeds
- Add the bay leaf, whole red chili, onion seeds (nigella seeds), and fennel seeds, and mix well.¼ teaspoon Fennel seeds, ¼ teaspoon Nigella seeds, 1 Whole Red Chili, 1 Bay leaf
- Add the green grapes, sugar, salt, and red chili powder, and give it a good mix.1 lb Green grapes, ¼ cup Organic cane sugar, ½ teaspoon Salt, 1/24 teaspoon Red chili powder
- Add water and deglaze the bottom of the pot.2 tablespoon Water
- Press "Cancel" to come out of "Saute" mode.
- Cover the lid and start the high-pressure mode for 15 minutes with the pressure release knob in the sealing position.
- Let the pressure release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure valve in the venting position.
- Open the lid and mash the chutney well with a spatula or potato masher.
- Taste and add more sugar if needed.
- Turn the saute mode on for 5 minutes to thicken the chutney.
Grape chutney on stovetop
- Heat a heavy bottom saucepan on medium heat.
- Once it is hot, add oil.1 tablespoon Oil
- Once oil is hot, add the cumin seeds and let them crackle.¼ teaspoon Cumin seeds
- Add the bay leaf, whole red chili, onion seeds (nigella seeds), and fennel seeds, and mix well.¼ teaspoon Fennel seeds, 1 Whole Red Chili, 1 Bay leaf, ¼ teaspoon Nigella seeds
- Add the green grapes, sugar, salt, and red chili powder, water, and give it a good mix.1 lb Green grapes, ¼ cup Organic cane sugar, ½ teaspoon Salt, 1/24 teaspoon Red chili powder, 2 tablespoon Water
- Cover with a lid and let it simmer for 10-15 minutes or until the grapes are soft and well-cooked.
- Stir intermittently so that it does not stick to the bottom of the pan.
- Once the grapes are soft, mash them with a potato masher or a spatula.
- Add more sugar to taste if needed.
- Turn off the heat once the chutney is well-cooked and thick in consistency.
- Open the lid and let the chutney cool down.
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