This spiced grape chutney combines selected ingredients to create a balanced side dish that not only tastes good but also aids digestion.
Ghee plays a central role: it strengthens the digestive power (Agni), makes food more digestible, intensifies the flavour and helps to optimally absorb fat-soluble vitamins. A basic principle of Ayurvedic cuisine is the balance of the six tastes. They are all combined in this chutney:
- Sweet through ripe grapes and a pinch of coconut sugar
- Sour through fresh lemon juice
- Salty through a pinch of salt
- Spicy through ginger, mustard seeds and cinnamon
- Bitter and astringent through cumin and turmeric
For 4 Persons
Grape chutney ingredients
- 1 tsp black mustard seeds
- 3 tbsp ghee
- 1 tbsp olive oil
- 1 red onion, chopped
- 2 cinnamon sticks
- 4 cardamom pods, whole
- 2 cloves, whole
- 2 star anise, whole
- 1 tsp fresh ginger, peeled and chopped
- 1 tablespoon coconut sugar
- 1 small tsp turmeric, ground
- 1 tsp cumin, ground
- 1 tsp fennel, ground
- 250 g red grapes, halved
- 2 tsp rose water
- 150 ml grape juice
- 1 tsp lemon juice
- Salt to taste
- Optional for thickening: 1 tsp cornflour + 3 tsp cold water
Grape chutney preparation
Roast the black mustard seeds in 1 tablespoon of olive oil and 1 tablespoon of ghee over high heat until they start ‘jumping’, stirring frequently so they don’t burn. Remove the mustard seeds from the pan and set aside.
Add another tablespoon of ghee to the pan and sauté the red onions over medium heat until soft (approx. 5 minutes).
Add the cinnamon sticks, cardamom, cloves, star anise, ginger and mustard seeds, as well as the last tablespoon of ghee, and continue to sauté. The ingredients should be well coated with fat. If they appear too dry, add another 1–2 tablespoons of ghee. Continue to cook over medium heat, stirring constantly, until aromatic (approx. 3 to 5 minutes).
Now add the coconut sugar, turmeric, cumin, fennel, grapes, rose water and grape juice and mix well. Simmer over low heat for 20 minutes until the liquid is reduced, stirring occasionally.
Finally, add a teaspoon of lemon juice and season with salt to taste.
Optional: If necessary, stir in a mixture of 1 teaspoon cornstarch and 3 teaspoons cold water over low heat to thicken the chutney.
Allow the chutney to cool, pour into a sterilised jar and store in the refrigerator.
Whether with rice dishes, dal or as a spiced, sweet and sour condiment to a barbecue, this Ayurvedic grape chutney is a wonderful side dish for warm summer days. It combines mindful eating with vibrant flavours, showing how exciting Ayurveda can be in everyday life.
If you would like to learn more about the benefits of ghee and how it is made, take a look at this article: Ghee – a vital life elixir – tips for use and making