Angoor khattey hain? Not quite! Khatti, meethi, teekhi and finger-lickin’ good!

 Ammiji made a chutney out of every fruit that ever crossed her tongue. And while we slowly weasel out her precious recipes from her, we bring to you her favourite chutney recipes that she’s already shared with us.

Her one instruction when we tried this Black Grape chutney recipe out for the first time was, “Cheeni hath khich ke!” or “Be stingy with the sugar!” And we were. We not only used minimal sugar in our first try, but we replaced three-fourths of the sugar with jaggery in the second try. What resulted was a chutney that tasted distinctly of earthy black grapes, with the kick of mustard and white pepper and the umami of jaggery, all neatly bound together with a tinge of lemon.

 This delicious chutney can be paired with paranthas, roti, dal-chawal, biryani…anything, really! Or take a tip from us – eat it with some wholewheat crackers. Yes, you can use it as part of your cheeseboard too – it tastes awesome with brie!

Made from fresh seasonal black grapes, this chutney is proof that wine is not the only delicious thing that can be made with black grapes. :D

 Ingredients: Black grapes, Jaggery, Sugar, Salt, White Pepper, Lemon, Bay leaves, Cumin, Yellow Mustard, Mustard Oil

Weight: 140 gm

Good for: 3 months

Keep this chutney refrigerated. Use only a clean, dry spoon to scoop out Ammiji’s deliciousness.