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Gapes chutney with coconut milk
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5 from 1 vote

Grapes Chutney with Coconut Milk

A sweet Bengali style grapes chutney with light coconut milk.
Course chutney
Cuisine Bengali, Indian
Diet Vegan, Vegetarian
Keyword chutney, vegan
Prep Time 1 minute
Cook Time 10 minutes
Servings 6 people
Calories 191kcal


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


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.


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