Fresh Grape Chutney Recipes
ROASTED GRAPE CHUTNEY
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
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
FRESH GRAPE CHUTNEY
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
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
GRAPE CHUTNEY
Provided by Food Network
Time 25m
Yield 20 portions
Number Of Ingredients 13
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.
GRAPE CHUTNEY
Active time: 15 min Start to finish: 1 1/2 hr
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
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.
APPLE & GRAPE CHUTNEY
Spice a garden glut of fruit with coriander, cumin and mustard seeds for this pickle that's perfect for hampers
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 1h10m
Yield Makes about 1.5kg/3lb 5oz
Number Of Ingredients 10
Steps:
- Toast the cumin and coriander seeds in a dry frying pan until aromatic. Tip into a mortar and coarsely grind with the pestle. Toast the mustard seeds in the same pan until they start to pop, then add to the other spices. Tip the spices into a large pan with the chillies, onions, ginger and vinegar. Bring to the boil, then simmer for 10 mins until the onions are softened.
- Add the chopped apples, grapes, sugar and 1 tsp salt, and bring to the boil, stirring. Boil hard, stirring from time to time, for about 15-25 mins until the mixture is thick and pulpy.
- Pot into warm sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 40 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.1 milligram of sodium
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