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

EatingWell Test Kitchen


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; total fat 3.1g 5% DV; saturated fat 0.4g; cholesterolmg; sodium 124mg 5% DV; potassium 204mg 6% DV; carbohydrates 16.4g 5% DV; fiber 0.8g 3% DV; sugar 12g; protein 1.1g 2% DV; exchange other carbs 1; vitamin a iu 230IU; vitamin c 3mg; folate 7mcg; calcium 21mg; iron 1mg; magnesium 11mg; thiaminmg.