Best Grape Chutney Recipes

APPLE & GRAPE CHUTNEY

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.

GRILLED DUCK BREASTS WITH NECTARINE- GREEN GRAPE CHUTNEY

Steps:

• In a medium saute pan, heat the oil over medium heat until hot but not smoking. Add the onion and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the nectarines and grapes, and cook, stirring, until the nectarines are a bit browned, about 4 minutes. Add the vinegar, sugar, allspice, mace, basil and salt and pepper to taste. Bring the mixture just to a boil, reduce the heat to low and simmer 10 minutes. Remove from heat and set aside.
• Meanwhile, build a small fire in one side of a grill, using enough coals to fill a shoe box. Salt and pepper the duck breasts well and place them on the grill, withy the fat side down, along the edge of the fire. Cook them for 6 minutes, being careful of flare-ups caused by fat dripping into the fire. If flare-ups do occur, move the breasts so that they are not directly over the flames. You want them to cook slowly, allowing the fat to drip off at an even pace and giving the skin time to crisp. Flip the breasts over and cook 5 to 7 minutes more. When the duck breasts are nicely browned and as firm to the touch as the heel of your hand, they are medium rare.
• Pull the duck breasts off the fire, allow to cool for about 4 minutes, then slice them thinly on the bias and serve with the chutney.

GRILLED PORK CHOPS WITH GRAPE & FIG CHUTNEY

Steps:

• Prepare grill.
• In a medium saucepan, combine onion, figs, chicken broth, orange juice, sugar, paprika, ginger and cinnamon stick and heat to medium-high heat. Bring to a boil and cook, uncovered, for 8-10 minutes. Stir in grapes and reduce heat and simmer for 20 minutes then remove and discard cinnamon stick.
• Brush pork chops with olive oil then sprinkle with salt and pepper. Grill on both sides until done.
• Serve chops with grape and fig chutney.

GRAPE CHUTNEY

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

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.

FRESH GRAPE CHUTNEY

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.

ROASTED GRAPE CHUTNEY

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.