Directions: |
Directions:Heat oil in a nonstick skillet over medium heat. When oil is hot, add shallots, garlic, and cumin seed; saute until fragrant, about 2-minutes. Keep stirring so shallots don’t brown.
Add grapes, bell pepper, raisins, vinegar, jalapeño, and gingerroot. Reduce heat to medium-low (as the grapes cook down, crush them with a spoon); cover skillet and let chutney simmer for 15-minutes. Remove lid; stir in grape juice and brown sugar. Continue to simmer mixture, stirring often, until most of the liquid is evaporated, about 15-minutes. Remove chutney from heat and stir in salt; let cool.
Heat oil in a nonstick skillet over medium heat. When oil is hot, add shallots, garlic, and cumin seed; saute until fragrant, about 2-minutes. Keep stirring so shallots don’t brown.
Add grapes, bell pepper, raisins, vinegar, jalapeño, and gingerroot. Reduce heat to medium-low (as the grapes cook down, crush them with a spoon); cover skillet and let chutney simmer for 15-minutes. Remove lid; stir in grape juice and brown sugar. Continue to simmer mixture, stirring often, until most of the liquid is evaporated, about 15-minutes. Remove chutney from heat and stir in salt; let cool.
Spread chevre or any soft cream cheese over toasted bread or crackers, then top with a spoonful of this sweet-hot chutney; or, as a condiment for chicken, pork, lamb, or beef. |
This recipe for Grape Chutney is from