Try this kicky chutney with any meat or on a cheese board, or make a killer grilled cheese sandwich of sourdough bread, chutney and an ultra-creamy cheese like Brie or Havarti.

Source: Midwest Living

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Blaine Moats

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Servings:
16
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, vinegar and salt in a large saucepan; bring to a boil, stirring to dissolve sugar.

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  • Add grapes, onion, ginger, mustard seeds, cinnamon, and crushed red pepper. Return to a boil. Reduce heat; simmer 20 minutes. Press grapes against side of pan to release juices.

  • Cook, stirring often, until little liquid remains, 35 to 40 minutes. Cool completely. Use in sandwiches, with grilled meats or on a cheese board. Store in the refrigerator up to 2 weeks.

Nutrition Facts

87 calories; fat 0g; cholesterol 0mg; saturated fat 0g; carbohydrates 22g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 20g; protein 1g; vitamin a 41.1IU; vitamin c 2.1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 3.3mcg; vitamin b12 0mcg; sodium 75mg; potassium 108mg; calcium 9mg; iron 0.2mg.
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Reviews

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