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Grapes Chutney with Coconut Milk
A sweet Bengali style grapes chutney with light coconut milk.
Grapes chutney with coconut milk
Writing a food blog is a complicated and difficult business because it’s hard to find new inspirations and invent new recipes every day. But on some days magic makes itself and genius happen. Also, on these very days, words are elusive and hard, apparently. Anyway, long story short, I was trying to make grapes chutney or angurer chatni as we call it in Bengali, and instead of adding water I absent-mindedly added coconut milk. And guess what? I am never adding water to my angurer chatni again.
Grapes Chutney with Coconut Milk
A sweet Bengali style grapes chutney with light coconut milk.
Ingredients
For spice powder
- 1 tsp cumin seeds
- 1 whole dry red chili
For chutney
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1 dry red chili optional
- 250 grams grapes (green, red, or black)
- 1/2 cup sugar or more, depending on taste
- 1 tsp Black salt or pink Himalayan salt you can also use sea salt or Kosher salt
- 3 cups light coconut milk
Instructions
For spice powder
- Dry roast cumin seeds and dry red chili, grind into s fine powder and set aside.
For chutney
- Heat oil in a pan and temper with cumin seeds and dry red chili.
- Add washed grapes, sugar, and salt. Stir and cook until the sugar has caramelized, about 2-3 minutes, stirring continuously.
- Add the coconut milk, stir, and let simmer over medium heat, stirring occasionally, until thickened.
- Sprinkle the spice powder, adjust salt and sweetness. Remove from heat. Serve at room temperature.
Nutrition
Calories: 191kcalCarbohydrates: 29gProtein: 1gFat: 8gSaturated Fat: 7gSodium: 474mgPotassium: 134mgFiber: 1gSugar: 24gVitamin A: 170IUVitamin C: 23mgCalcium: 7mgIron: 1mg
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