Recipe Library

Grape Chutney

Extra-virgin olive oil gently sizzles minced shallots before purple grapes tumble in with sherry, white balsamic vinegar, and mustard seeds. The fruit softens into a glossy, jammy chutney that delivers bursts of sweet-tart flavor alongside roasted meats or cheese.

Recipe and photo by EatingWell, shared here with credit. View the Original

Grape Chutney
Total
32 min
Prep
10 min
Cook
22 min
Serves
5

Nutrition per Serving

Calories
110
Protein
1g
Carbs
16g
Fat
3g
Fiber
1g
Sugar
12g
Sodium
124mg

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1/2 cup minced shallots
  • 2 cup halved seedless purple or red grapes
  • 1/2 cup dry sherry
  • 1/4 cup white balsamic vinegar or rice vinegar
  • 1 tsp yellow mustard seeds
  • 1/4 tsp salt

Instructions

  1. 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.