1 March, 2019
FRESH GREEN GRAPES/HASI DRAKSHI CHUTNEY
After trying out instant pickle using fresh green grapes, I made spicy chutney with the remaining grapes and it too turned out too tasty and very gladly added to my chutney category/collection. We liked this chutney so much that I bought the sour grapes yet few more times and made the chutney to go with different dishes, especially Mukund – my second son liked this very much. One more time I need to buy the sour grapes, because I thought/guess it would be great to have this chutney along with rice tempered with ghee/tuppadanna as an accompaniment. In general it goes well with any kind of dosay, rotti, chapati, poori, less spicy rice dishes, Plain rice, curd rice, Plain parathas etc. Or make it little thin/in liquid form by adding more water and grind into a fine paste and you can use this as a dip
Here you can have a look at other chutney recipes on my blog – guava/seebekayi/amrood chutney , amla/bettada nellikayi chutney , Coriander leaves-amla chutney , Pudina-amla chutney , fenugreek leaves/menthya soppu chutney , amla-curd chutney , raw mango chutney , Kayiganji-sweet chutney , authentic coconut/kayi chutney , Pineapple chutney , tomato chutney , Pineapple – split bengal gram chutney , cabbage/yelekosu/gobhi chutney , sesame seeds/yellina chutney , amla-tuvar dal/Pigeon pea chutney , chutney chitranna , walnut chutney , rave Idly-chutney
Ingredients : measuring cup used – 250 ml
- Grated fresh coconut – 1 cup
- Fresh green grapes – 1 cup
- Green chilies – 6 to 8
- Curry leaves – 1 tbsp
- Coriander leaves – 1 tbsp
- Salt to taste
For tempering :
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – 1 string
- Hing – 1/8 tsp
PROCEDURE :
- Gather everything under the heading ‘ingredients’ in a mixie jar and grind for a moment, then add in grapes and grind coarsely
- OR
- Add more water and grind it into fine paste to use as a dip
- Prepare the tempering and pour it on the chutney
- Use as you wish
