Grapes Chutney with Coconut Milk
A sweet Bengali style grapes chutney with light coconut milk.
Servings 6 people
For spice powder
- 1 tsp cumin seeds
- 1 whole dry red chili
- 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
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.
Calories: 191kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 474mg | Potassium: 134mg | Fiber: 1g | Sugar: 24g | Vitamin A: 170IU | Vitamin C: 23mg | Calcium: 7mg | Iron: 1mg