Ingredients
The following ingredients have 5 Servings
- 1 cup sliced green seedless grapes
- 1 cup sliced red seedless grapes
- 1 cup sliced black seedless grapes
- 1 tablespoon vegetable oil
- 1 dried chile de arbol
- 1/8 teaspoon nigella seeds
- 1/8 teaspoon cumin seeds
- 1/8 teaspoon black mustard seeds
- 1/8 teaspoon fennel seeds
- 1/8 teaspoon fenugreek seeds
- 1 teaspoon finely minced ginger
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 1 cup water
Instruction
- In a non-stick sauce pan add the vegetable oil on medium heat. Add all the dry spices and the ginger and saute for about 1 minute. You don't want the spices to burn, so stir continuously.
- Add the grapes, one cup of water, lemon zest, lemon juice, sugar and salt. Raise the heat to medium-high and let it boil for 15-20 minutes. Gently stir every now and then. I like my chutneys to be quite thick, so I let it boil for the entire 20 minutes. If you like yours more liquid-y, then you can stop earlier. The chutney will also thicken as it cools.
- For an authentic Bengali experience, have the chutney with papads/poppadoms. Enjoy!
