With just a few minutes of preparation, you can make this gorgeous grape chutney recipe to serve with roast pork or chicken or to use as a sandwich spread. Purple grapes give it the richest color, but red grapes taste and look great too. Source: EatingWell Magazine, September/October 2013

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Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add grapes, sherry, vinegar, mustard seeds and salt. Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 10 to 20 minutes.



Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Facts

110 calories; 3.1 g total fat; 0.4 g saturated fat; 124 mg sodium. 204 mg potassium; 16.4 g carbohydrates; 0.8 g fiber; 12 g sugar; 1.1 g protein; 230 IU vitamin a iu; 3 mg vitamin c; 7 mcg folate; 21 mg calcium; 1 mg iron; 11 mg magnesium;