Grape chutney is a flavorful sweet and spicy Indian condiment made with green grapes, especially tangy ones. It is vegan and gluten-free and can be made in the Instant Pot or on the stovetop. Check out how to make this delicious green grape chutney at home.
Once oil is hot, add the cumin seeds and let them crackle.
Add the bay leaf, whole red chili, onion seeds (nigella seeds), and fennel seeds, and mix well.
Add the green grapes, sugar, salt, and red chili powder, and give it a good mix.
Add water and deglaze the bottom of the pot.
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.
Once oil is hot, add the cumin seeds and let them crackle.
Add the bay leaf, whole red chili, onion seeds (nigella seeds), and fennel seeds, and mix well.
Add the green grapes, sugar, salt, and red chili powder, water, and give it a good mix.
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.