Grape Chutney
Using fresh & seasonal produce from my local market always brings me great joy. The fruit & veg are at their best, bringing out their finest flavours, aromas & textures. To make the most out of grapes this season, I decided to share a recipe that will allow you to preserve & enjoy them all the way into the colder Winter months.
The arrival of Autumn often coincides with a desire to get all cosy & eat more warming foods - for the body & for the soul. And what sounds better than a evening-in with loved ones around a delicious cheese-board, some homemade Grape Chutney & a good glass of red wine?
Traditionally designed to complement curry dishes, chutney can also be enjoyed in many other situations. Filled with all sorts of warming spices, this sweet & savoury Grape Chutney is the perfect marinade for those roasted Winter veg - sweet potatoes, squash, carrots, you name them! Have any leftovers? Chutney is the ultimate instant sandwich booster & will bring that much loved twist to any grilled cheese. And for all the cheese-lovers out there, this Grape Chutney is the perfect addition to any cheese platter - try a hard cheese like Manchego or Parmigiano, soft cheeses like goats cheese or baked Brie for that extra comforting feeling.
So that’s my next weekend plans all sorted! Want to join?
- Vegan Recipe -
GRAPE CHUTNEY
450g of black seedless grapes*
450g of red seedless grapes*
1 tablespoon of olive oil
2 medium shallots
¼ teaspoon of nigella seeds
¼ teaspoon of cumin seeds
¼ teaspoon of yellow mustard seeds
¼ teaspoon of fennel seeds
¼ teaspoon of black sesame seeds
2 teaspoons of fresh ginger, grated
Zest & juice of 1 lemon
70g of brown unrefined sugar
200ml of water
1 tablespoon of apple cider vinegar
Fleur de Sel (optional) **
Wash and dry the grapes Set aside.
Peel and finely dice the shallots.
In a large pot, heat the olive oil on medium heat.
Add the shallots, the dry spices (nigella, cumin, mustard, fennel & black sesame seeds) and the freshly grated ginger.
Sauté for approx. 1 minute, stirring continuously.
Add the grapes, lemon juice and zest, sugar, water, vinegar and some Fleur de Sel (to taste).
Raise the heat to medium-high and bring to a boil for 1-2 minutes, stirring regularly.
Let the mixture simmer on medium/low heat for 50-60 minutes***, stirring occasionally.
Remove the pot from the heat & pour the chutney into sterilised glass jars.
Tightly seal the jars with the lids & place them upside down.
Let the jars cool down completely before storing them in the refrigerator for up to 2 months.
Notes: *Use a mix of different grape varieties for more depth of flavour.
**Add some Fleur de Sel into your chutney for that authentic sweet & savoury taste.
***The chutney will continue to thicken as it cools. Leave it to simmer for 1 hour if you prefer a thicker chutney or remove it from the heat earlier depending on consistency preference.
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