From EatingWell: 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.
- 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
- 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.
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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- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- September/October 2013