Angoor Ki Chutney

Chutney is a savory, versatile condiment originating from the Indian subcontinent. It is typically made by blending herbs (like coriander or mint), fruits (like mango), or vegetables (like coconut, tomato, or onion) with spices, vinegar, or sugar. It is served fresh or preserved to complement meals like dosa, idli, or snacks.

If you are eating pakoras, sandwiches, or starters, then green chutney made with coriander, mint, and green chilies is usually served. If it is with dosa or idli, then coconut or peanut chutney is preferred.

With chaat, green chutney is served along with sweet tamarind chutney.

Here, I have made grape chutney, which you can also prepare during the season.

Sometimes, some grapes turn out to be sour, so I used them to make chutney—believe me, it turned out very tasty.

Preparation Time:- 05 minutes 

Cooking Time:- 05 minutes 

Author:- Hem Lata Srivastava 

Ingredients:-

• 250 gm green Grapes 
• A bunch of coriander leaves 
• 6-8 Green Chilli 
• Plain salt 1 tsp
• Black Salt 1/2 tsp 
• Roasted cumin seeds 1 tsp 
• 2 tbsp crushed ice cubes 

Recipe Procedure:-

• Wash the grapes, chili, and coriander thoroughly, then chop them roughly.
• Now keep all the ingredients in the fridge for about half an hour.
• Take them out and grind in pulse mode along with 2–3 ice cubes.
• The chutney is ready.
• Store it in an airtight container in the fridge.
• Take it out and serve whenever needed.

Notes:-

• This chutney will stay good in the fridge for up to 1 week.
• If the grapes are too sour, you can add a little sugar.