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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2013


Recipe Summary

20 mins


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; protein 1.1g 2% DV; carbohydrates 16.4g 5% DV; dietary fiber 0.8g 3% DV; sugars 11.8g; fat 3.1g 5% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 230.3IU 5% DV; vitamin c 3.3mg 5% DV; folate 6.9mcg 2% DV; calcium 21.4mg 2% DV; iron 0.7mg 4% DV; magnesium 11.5mg 4% DV; potassium 204mg 6% DV; sodium 124.3mg 5% DV; thiamin 0.1mg 5% DV.