- 300 gram grapes sliced in half, lengthwise
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1 tbsp mango powder
- 1/3 tsp rayee seeds or mustard seeds
- 1/4 tsp fenugreek seeds
- 1/2 tbsp cumin seeds roasted and ground
- 1/4 tsp onion seeds
- 1 tbsp oil any cooking oil will do
Mix sugar, salt, red chilli powder and coriander powder in one cup of water. Set aside.
Set a wok on high heat and add oil. Once the oil is hot, add rayee seeds, fenugreek seeds, cumin seeds and onion seeds. Once the rayee seeds start to sputter, add the water mixed with spices.
Bring the mixture to boil and turn the heat to low. Simmer for ten minutes on low heat.
Turn the heat to high. Add the sliced grapes and bring the mixture to boil. Cook for about 10-12 minutes while continuing to stir the mixture. Cook until the mixture turns slightly syrupy.
Cool the chutney and keep it refrigerated.
Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg