Ingredients:
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

Directions:
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!