Roasted 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
ROASTED GRAPES
Provided by Food Network
Time 35m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Preheat the oven to 450 degrees F.
- Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
- Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.
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.
BALSAMIC FIG CHUTNEY WITH ROASTED GRAPES
Provided by Andrew Schloss
Categories Condiment/Spread Sauce Tea Olive Onion Stew Low Fat Vegetarian Low Cal Dried Fruit Fig Fall Winter Low Cholesterol Grape Simmer Bon Appétit
Yield Makes 1 quart
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.
- Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.
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