A very tempting side dish or sauce or dip......goes well with any snacks or can be used as bread spread or spread in frankies too...:))

  • Cook time:
  • Prep time:
  • Yields: make around 250 ml chutney
  • For paste:
  • 1 cup green grapes
  • 1 cup red grapes (seedless)
  • 1/4 cup raisins (soaked in water for 1/2 an hrs)
  • 2 dry figs (soaked in water for 1/2 an hrs)
  • 1 teaspoon tamarind pulp
  • 3 teaspoon jaggery
  • 1 teaspoon lemon juice
  • For Tempering:
  • 1 tablespoon oil
  • 1 teaspoon red chilli powder
  • 1 teaspoon chat masala
  • 1 teaspoon black salt
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon cinnamon power
  • 1/4 teaspoon clove powder
  • salt to taste

For Paste:
In a grinder add all ingredients for paste and churn to smooth paste.


For Tempering:
In a pan,heat oil and add red chilli powder and immediately ad paste and swat till boil,when oil release from side,add remaining ingredients,simmer fotill it thickens.


Cool and store in air tight jar,remain fresh in refrigerator for month,if want to preserve on self and for longer time,do add food preservative,when it cools and also simmer for longer time.


NOTE:Sodium Benzoate is used as a preservative for fruits, fruit juices, jams and squashes,fruit chutneys and all.

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