Anggur Asinba Athumba Thongba| Manipuri Grape Relish 

Anggur Asinba Athumba Thongba is a Manipuri sweet-and-sour relish made with sour grapes. It is amazing, how beautiful this relish tastes and, yet, how very simple it is to prepare.


This dish is apparently served at the end of a Manipuri meal, just before dessert. I think it would go really well as part of a South Indian banana-leaf meal as well. We have been thoroughly enjoying this relish with rotis, dosas and various rice preparations, as an accompaniment.

Here’s how the Anggur Asinba Athumba Thongba is prepared.

Ingredients (makes about 1 cup):

  1. 300 grams seedless grapes
  2. Salt, to taste
  3. 1 bay leaf
  4. 1 tablespoon oil
  5. 1/2 teaspoon kalonji (onion seeds)
  6. 1/2 teaspoon jeera (cumin seeds)
  7. 1/3 cup sugar
  8. Red chilli powder, to taste


1. Wash the grapes and pat them dry, using a cotton cloth. Cut each grape into half. Keep aside.

2. Heat the oil in a heavy-bottomed pan. Add in the cumin seeds, onion seeds and bay leaf. Let the seeds sputter.

3. Add in the chopped grapes, salt, red chilli powder and sugar. Mix well. Cook on medium flame till the sugar melts, stirring gently intermittently.

4. Add in about 100 ml water. Mix well. Let simmer on low-medium flame till the grapes get cooked. Switch off gas and allow the relish to cool down completely before transferring to a clean, dry, air-tight bottle.


1. Jaggery powder can be used in place of refined sugar. I have used the latter here.

2. Use seedless sour grapes for best results. I have used purple grapes here.

3. Use any odourless oil to make this dish. I used refined oil.

4. Adding a 1-inch cinnamon stick would also add a lot of flavour to the relish, I think.

5. Increase or decrease the quantity of sugar/jaggery you use, depending upon your taste preferences.

You like? I hope you will try out this sweet-and-sour grape relish too, and that you will love it as much as we did!


Foodie Monday Blog Hop

This dish is for the Foodie Monday Blog Hop. This week, all of us are cooking dishes from Pushpita’s Chakhum, authored by fellow food blogger Pushpita. Her blog is a repository of traditional Manipuri recipes, something so exotic to me. The above recipe is from her blog, too, with a few minor variations of my own.

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