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Sweet and Spicy Grape Chutney
Sweet and Spicy Grape Chutney by Madhuja
WHO: Madhuja lives in Colorado and hated cooking while growing up, but loves it now!
WHAT: A traditional Bengali fruit chutney with a medley of grapes and five spices.
HOW: After toasting the spices in oil, the grapes simmer in sugar and lemon zest until the chutney reaches your desired thickness.
WHY WE LOVE IT: Madhuja recommends serving the chutney with poppadoms, but we think it'd be just as good with roasted lamb!
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Green, red, and black grapes, ginger, chile de arbol, lemon zest, sugar, and the traditional Bengali paanch phoron: nigella, cumin, black mustard, fennel, and fenugreek seeds.
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It all starts by warming up some vegetable oil -- humble beginnings, indeed.
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Keep the spices and ginger moving in the pan so they don't burn -- we toasted ours for about a minute. (Don't have nigella seeds? Substitute with more cumin, or try celery seeds.)
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In go the grapes! Don't worry if you can't find black grapes -- just use more red ones.
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Lemon zest, dependable as always, lifts the flavors together.
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Lemon juice augments the grapes' natural tartness for a sweet-sour chutney.
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Sugar balances out the savory spices and gives a thicker texture to the sauce.
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And of course, where would we be without salt to bring everything into focus.
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The chutney is ready to boil! What looks soupy now will reduce in just a few minutes.
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A rolling boil is okay -- you're after caramelization and reduction here.
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Remember that the sauce will set up a bit as it cools, so take it off the heat when it's just a little looser than you'd prefer.
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Spiced, sweet, and sour: get ready to serve this with everything.
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