Grape Chutney (Angoor Chatni)
condiment, ethnic, indian
1/2 lb grapes
2 tablespoon green coriander
1 pinch white cumin seeds
1/2 teaspoon ginger root; sliced
2 small green chillies; chopped
1 lemon juice; optional
Not a commonly known chutney, but I am sure it will be well liked. Use seedless grapes for this concoction if yoy can; otherwise grind the seeds also. A piquant chutney which will add a new dimension to a meal.
1. Wash and dry the grapes and the coriander (cilantro).
2. Coarsely grind them, together with cumin,ginger, chillies : and salt, on a sil-batta, or with motar and pestle (or use : an electric grinder).
3. If the consistency is too thick, add lemon juice to make it : thinner.
4. Refrigerate before serving.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-17-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 4 servings