Fresh Grape Chutney Recipes

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.

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.

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.

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.