Burmese Grape Chutney

I had gone to Haflong on a short trip. While returning we stopped to buy locally grown produce on the wayside. It’s the season of pineapples, mangoes, mushrooms, bamboo shoots, corn and Burmese grapes. The last brings back so many memories. Sour fruits were part of our afternoon ritual. And although our garden couldn’t boast of a Burmese grape tree, the sweet and sour fruits were abundant in the market. And cheap too.
Yesterday’s haul made me search for recipes and I came across a Bengali recipe which was simple and not time-consuming. The fruit is known as kusmaithai in my mother tongue, leteku in Assamese and locton in Bengali. 

Some information from Wiki here:

The Burmese grape/ Baccaurea ramiflora is a slow-growing evergreen tree in the Phyllanthaceae family, growing up to 25 m with a spreading crown and thin bark. It is found throughout Asia, and most commonly cultivated in India, Bangladesh, and Malaysia. The fruit is harvested and used locally, eaten as a fruit, stewed, or made into wine: it is also used for treating skin ailments. The bark, roots and wood are harvested for medicinal uses.

I used a little more than a cup of the fruit, measured after the skin was removed. 
11/3 cup Burmese grapes, skin removed
Sugar as per taste
Rock salt as per taste
1 quarter teaspoon panch puran powder
Pinch of chilli powder

Place a non-stick pan on the flame. Add the fruit. The fruit will soon release its juices and will also change colour. 
Add the salt, the spices, and give the mixture a good stir.
Add sugar and cook till the juices are reduced.
Remove from the flame and transfer to a serving bowl.

The only time needed for this preparation is in shelling the fruits and removing the white pith. The cooking process only takes about 15 minutes. Certain types of chutney taste better on their own. I think this does not need any accompaniment.:)

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2 Responses

  1. Nick says:

    How do you make wine from Burmese grape? Plz help out

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