|Extra virgin olive oil||2 Tablespoon|
|Minced shallots||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Clove (5 gm)|
|Cumin seed||1 Teaspoon|
|Red bell pepper||1 Cup (16 tbs), diced|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Jalapeno pepper||1 , minced|
|Ginger root||1 Tablespoon, minced|
|Grape juice||1⁄4 Cup (4 tbs)|
|Light brown sugar||2 Tablespoon|
|Kosher salt||1⁄4 Teaspoon|
Heat oil in a nonstick skillet over medium heat.
When oil is hot, add shallots, garlic, and cumin seed; saute until fragrant, about 2 minutes.
Keep stirring so shallots don't brown.
Add grapes, bell pepper, raisins, vinegar, jalapeno, and gingerroot.
Reduce heat to medium-low; cover skillet and let chutney simmer for 15 minutes.
Remove lid; stir in grape juice and brown sugar.
Continue to simmer mixture, stirring often, until most of the liquid is evaporated, about 15 minutes.
Remove chutney from heat and stir in salt; let cool.
Serve chutney over cheese and crackers, or as a condiment for chicken, pork, lamb, or beef.