Roasted Grape Chutney Recipes

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

ROASTED GRAPES

Roasted Grapes image

Provided by Food Network

Time 35m

Yield 4 cups

Number Of Ingredients 2

Ingredients

5 cups seedless red grapes
2 tablespoon olive oil

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

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.

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.

BALSAMIC FIG CHUTNEY WITH ROASTED GRAPES

Balsamic Fig Chutney with Roasted Grapes image

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

Ingredients

2 cups stemmed seedless red grapes
2 teaspoons extra-virgin olive oil, divided
1 orange
3 garlic cloves, minced
2 cups water
2 black tea chai tea bags
1 pound dried Calimyrna figs, stemmed, quartered
12 pitted large black olives, quartered
12 pitted large green olives (such as Cerignola), cut into strips (about 1 cup)
2 green onions, thinly sliced
2 tablespoons aged balsamic vinegar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

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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