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Grape Chutney

September/October 2013

Your rating: None Average: 3.5 (8 votes)

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.


Grape Chutney Recipe

Makes: 1 1/4 cups

Serving Size: 1/4 cup

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

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

Nutrition

Per 1/4-cup serving: 110 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 124 mg sodium; 204 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1/2 vegetable, 1/2 fat



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Recipe Categories

Preparation/ Technique
Saute
Season
Fall
Winter
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Main Ingredient
Vegetarian, other

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