Fresh Grape Chutney Recipes

GRAPE CHUTNEY

Grape Chutney image

Provided by Food Network

Time 25m

Yield 20 portions

Number Of Ingredients 13

Ingredients

1/8 cup of oil
1 1/2 tablespoon yellow mustard seeds
3 cloves
1 star anise
15 curry leaves
2 1/2 cups red seedless grapes, halved
1 tablespoon raisins
1/2 teaspoon allepo pepper
1 teaspoon pomegranate, ground coarsely
3/8 cup fresh green grape juice
3/8 cup red wine vinegar
1 tablespoon pine nuts, toasted and chopped
Salt, to taste

Steps:

In a saucepan, place mustard seeds in oil and cook until they pop. Add whole cloves, star anise, and curry leaves. Cook until fragrant (about 1 minute). Next, add grapes, raisins, allepo pepper and pomegranate seeds. Stir ingredients to mix, then add grape juice and vinegar. Cover and simmer slowly over low heat until grapes soften, but hold their shape. Finish with the pine nuts and salt to taste.

FRESH GRAPE CHUTNEY

Fresh Grape Chutney image

Great served with focaccia or crusty bread! Try this with chicken salad or fish! Adapted from Better Homes & Gardens magazine.

Provided by Sharon123

Categories Berries

Time 20m

Yield 24 2 tbls. servings

Number Of Ingredients 6

Ingredients

4 cups red seedless grapes (about 1 1/4 lb.)
1 tablespoon butter
1/2 cup chopped red onion
1 teaspoon fresh rosemary, snipped (or 1/4 tsp. dried)
1/4 teaspoon dried oregano, crumbled
2 tablespoons balsamic vinegar

Steps:

Place the grapes in a food processor. Process with 3 or 4 on and off turns, until coarsely chopped. Set aside.
In a large skillet, melt butter; add onion and cook until just tender, about 5 minutes. Add rosemary and oregano. Cook for 1 minute. Add chopped grapes and vinegar; cook 1-2 minutes more until heated through. Transfer to a serving bowl. Serve using a slotted spoon. Enjoy!
Makes 24 (2 tbls.) servings.

Nutrition Facts : Calories 24.1, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 4, Carbohydrate 5.2, Fiber 0.3, Sugar 4.3, Protein 0.2

ROASTED GRAPE CHUTNEY

Roasted Grape Chutney image

This recipe for chutney turns grapes into a sweet and tangy side dish to compliment your Thanksgiving roasts.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

1 cup seedless red grapes, cut in half
1 cup seedless green grapes, cut in half
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried thyme leaves
1/2 teaspoon kosher (coarse or sea) salt
1/4 teaspoon pepper

Steps:

Heat oven to 425°F. Line cookie sheet with foil.
In medium bowl, stir together all ingredients. Spread mixture in single layer on cookie sheet.
Bake 20 minutes or until grapes begin to shrivel. Cool 30 minutes. May be stored in refrigerator up to 3 days.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg

GRAPE CHUTNEY

Grape Chutney image

Active time: 15 min Start to finish: 1 1/2 hr

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

Ingredients

1 medium red onion, finely chopped (3/4 cup)
1 tablespoon vegetable oil
1/4 cup Tawny Port
1/4 cup veal demiglace or stock
1/2 cup quartered seedless green grapes
1/2 cup quartered seedless red grapes
1/2 tablespoon finely grated peeled fresh ginger
1/2 tablespoon mustard seeds
1/2 tablespoon balsamic vinegar, or to taste
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

Cook onion in oil in a large heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add Port and demiglace and simmer briskly until liquid is reduced to about 1 tablespoon, about 15 minutes. Stir in remaining ingredients and cool. Season chutney with salt and pepper.

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