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Grape Chutney

Country.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Grape
Interest: 
Gourmet
Cook Time: 
20 Minutes

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