Sweet And Spicy Grape Chutney

  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)

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