The first time I saw grape fruit in the grocery store produce isle, I thought it was a huge orange. When I got it home and tried, it was a little too sour for my taste to be eaten in place of an orange. One of my aunts in Mysore had this tree called chakkota tree which bore fruits that resembled the grape fruit. These belong to the citrus family, tart to taste and much larger in size compared to oranges. My internet acquired 'gyan' tells me that grapefruit is a hybrid from sweet oranges and pomelo.
In addition to the chakkota tree, the backyard also had guava, pomegranate and different varieties of jasmine. I along with my siblings and cousins have spent many hot afternoons on those trees eating the fresh picked ripe & semi-ripe fruits while waiting for the jasmine buds to start blooming by late afternoons. I really can't remember what aunty and nammamma would have made with the chakkota fruits. It was one of those fruits I would eat if fancy caught me that day or completely ignore it.
Anyways.. grape fruit is known for its high vitamin C and antioxidants, and studies indicate that regular consumption helps reduce cholesterol. So here is a minimalistic, easy to make and very tasty spread for your bread, rotis and accompaniment for rice.You can use either ruby red or yellow-orange variety of grape fruits.
What do you need to make Grape fruit chutney?
1 grape fruit - peeled and segments seperated
2 Tsp of cooking oil
1 Tsp mustard seeds
pinch of asafoetida (Optional)
2 Tsp red chili powder (change based on your spice tolerance)
Salt to taste (1.5 Tsp suggested, adjust to taste)
Grape fruit outer covering removed
Segments peeled and ready to be cooked
How do you make Grape fruit chutney?
- Heat oil in a deep pan, add mustard seeds and asafoetida if using.
- When the mustard crackles, add the peeled grapefruit segments (no need to break or cut them as they will dissolve).
- Add salt and let it cook for 3-4 minutes on medium heat.
- The fruit completely dissolves and you see a lot of water in the pan.
- Add the red chili powder and increase the heat to high.
- Partially cover the pan to protect your kitchen walls from the splattering chutney and stir it occasionally until it reduces to half the original volume.
- Depending on the water content from the fruit and the heat, it takes between 20-30 minutes for it to reduce.
- When the water is absorbed and the contents of the pan look like they have got their act together and a little sticky, switch off the stove.
- The chutney thickens a little further as it comes back to room temperature.
- Yummy, healthy chutney/spread is ready to enjoy with your bread, roti or rice. We had ours with store bought Italian bread and home made carrot soup.
Delicious looking and tasting chutney
- You can add a Tsp of jaggery/brown sugar if you like to sweeten it.
This chutney stays in the fridge for a couple of weeks and outside for upto a week if the temperature is not fluctuating a lot and you manage to save it after it is tasted once :-). This is a good chutney to prepare for travels.