Start-of-season green grapes tend to be tart and work best when combined with other ingredients – a few grapes in fruit rabri, for example, or in fresh juice. A recent addition to my list of go-to recipes for sour grapes is this green grape chutney, flavored with Bengali panch phoron spice and fennel powder.
Sides
Chutneys, pickles, raitas to accompany an Indian meal.
Chana Dal Kosambari
Chana dal kosambari with lots of carrot, coconut and coriander – the mix of colors and flavors in this salad is so inviting, you can’t but reach out for seconds.
Aloo Pyaz ki Bhujiya: Potato Onion Dry Sabzi
Staple, durable veggies – potatoes and onions – join forces to give us this easy dry sabzi: aloo pyaz ki bhujiya. It’s vegan and very light on spices, just right for the lunchbox or a shared picnic basket.
Papeeta ka Chokha: Green Papaya Mash
A green papaya side dish that’s light, tangy and full of nutrition. Papeeta ka chokha asks of you only five ingredients and is a breeze to make (discounting the will it takes to peel the toughish skin).
Apple Chutney – Easy, Chunky, No-Peel!
This easy apple chutney recipe involves no peeling, no oil and comes together quickly with simple pantry ingredients. Cook on the stovetop and have delicious apple chutney ready almost effortlessly.
Garlic Chili Chutney
This garlic chili chutney uses just a few ingredients to make a flavorful lunch and snack accompaniment. It’s easy to make and very versatile in its pairings.
Drumstick Raita: Moringa Pods in Chili Yogurt
Boiled drumstick (moringa pods, or sahjan in Hindi) swathed in a chili yogurt base for an unusual drumstick raita. With very few add-on flavors, this recipe lets the drumstick shine.