Sweet And Spicy Grape Chutney

• 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

1. 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.
2. 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.
3. For an authentic Bengali experience, have the chutney with papads/poppadoms. Enjoy!

grapes, grapes, grapes, vegetable oil, arbol, nigella seeds, cumin seeds, black mustard seeds, fennel seeds, fenugreek seeds, ginger, lemon juice, sugar, kosher salt, water

Taken from food52.com/recipes/19293-sweet-and-spicy-grape-chutney (may not work)