Best Roasted Grape Chutney Recipes

Grape Chutney image

Provided by Food Network

Time 25m

Yield 20 portions

Number Of Ingredients 13

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.

Roasted Grape Chutney image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 4

Number Of Ingredients 7

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