Roasted Grape Chutney Recipes
ROASTED GRAPE CHUTNEY
This recipe for chutney turns grapes into a sweet and tangy side dish to compliment your Thanksgiving roasts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 7
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
BALSAMIC FIG CHUTNEY WITH ROASTED GRAPES
Provided by Andrew Schloss
Categories Condiment/Spread Sauce Tea Olive Onion Stew Low Fat Vegetarian Low Cal Dried Fruit Fig Fall Winter Low Cholesterol Grape Simmer Bon Appétit
Yield Makes 1 quart
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.
- Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.
APPLE & GRAPE CHUTNEY
Spice a garden glut of fruit with coriander, cumin and mustard seeds for this pickle that's perfect for hampers
Provided by Mary Cadogan
Categories Buffet, Condiment
Time 1h10m
Yield Makes about 1.5kg/3lb 5oz
Number Of Ingredients 10
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.
Nutrition Facts : Calories 40 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.1 milligram of sodium
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