Grape Chutney

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From: EatingWell Magazine September/October 2013

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.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup minced shallots
  • 2 cups halved seedless purple or red grapes
  • 1/2 cup dry sherry
  • 1/4 cup white balsamic vinegar or rice vinegar
  • 1 teaspoon yellow mustard seeds
  • 1/4 teaspoon salt

Preparation

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  1. 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 information

  • Serving size: 1/4 cup
  • Per serving: 110 calories; 3 g fat(0 g sat); 1 g fiber; 16 g carbohydrates; 1 g protein; 7 mcg folate; 0 mg cholesterol; 12 g sugars; 0 g added sugars; 230 IU vitamin A; 3 mg vitamin C; 21 mg calcium; 1 mg iron; 124 mg sodium; 204 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1/2 vegetable, 1/2 fat

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