Bananas and grapes are sweetened with jaggery—lump cane sugar—and seasoned with black pepper and sulphurous volcanic black salt in this spiced fruit chutney from the north of India. The Gupta family, Marwari Hindus from Mathura who are strict vegetarians, like to make it to go alongside dal, semolina breads, and vegetable masalas. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.
- 1 tsp. cumin seeds
- 1 1⁄2 cups green seedless grapes
- 2 tbsp. fresh lime juice
- 2 tbsp. grated jaggery or brown sugar
- 1 tsp. ground black pepper
- 1⁄4 tsp. grated kala namak (black salt)
- 4 medium-ripe bananas, peeled and sliced ¼”-thick
- Kosher salt, to taste
- Heat an 8″ skillet over medium-high. Cook cumin seeds until they pop, 12 minutes; transfer to a bowl. Add remaining ingredients; toss to combine. Let sit 10 minutes for flavors to meld before serving.