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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!
Our herbs could use a helping hand.
When I dip, you dip, we dip.
Time to Celebrate!
Food52 takes home the gold.
Lamb and Sweet Potato Stew
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