How to make Green Grape Salsa -

Green Grape Salsa.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green grapes (हरे अंगूर),

Cuisine : Mexican

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Angoor Aur Khajur Ki Chutney Chutney Kimchi- SK Khazana Pickled Cucumber-Cook Smart

Green Grape Salsa

Green Grape Salsa Recipe Card


Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Green Grape Salsa Recipe

  • Green grapes 250 grams

  • Onion 1 medium

  • Jalapeno 2

  • Fresh coriander leaves 1 bunch

  • Red capsicums 1/2 medium

  • Lemon 1/2

  • Olive oil 2 teaspoons

  • Vinegar 1 teaspoon

  • Salt to taste

  • Oregano 1/8 teaspoon


Step 1

Wash and drain grapes. Chop them roughly Peel, wash onion and chop as finely as possible. Wash and finely chop jalapeno peppers. Clean, wash and finely chop coriander leaves. Wash, deseed and cut capsicum into small cubes.

Step 2

Squeeze lemon and strain the juice. In a medium sized bowl, combine grapes, onion, jalapeno peppers and red capsicum. Add olive oil, vinegar, lemon juice and salt.

Step 3

Crush oregano and add. Mix well, add chopped coriander leaves and let sauce stand for at least two hours to blend the flavours. Serve at room temperature with your choice of snacks or as a dip for your cocktails.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.