Harvest Grape Chutney

With harvest season in full swing, take a few minutes and make this gorgeous grape chutney to serve at your next picnic or with a cheese platter. If you have access to wine grapes, use any of your favourite variants, alternatively use seedless purple or red grapes. Serve this chutney with cheese, crackers or a milk curry and pair it with a chilled glass of Saronsberg Sauvignon  Blanc.


  • 1 tablespoon Saronsberg extra-virgin olive oil
  • 2 cups halved seedless red grapes
  • 1 small finely chopped red onion
  • 1 minced garlic clove
  • 1/2 cup red wine (We recommend Saronsberg Rooi)
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt


  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add the chopped onion and cook, stirring, until softened, about 2 minutes.
  3. Stir in the minced garlic and cook until the garlic starts browning.
  4. Add the grapes, red wine, white balsamic vinegar, Dijon mustard and salt.
  5. Bring to a simmer and cook, while stirring occasionally, until the grapes have broken down. This may take up to 20 minutes.
  6. The skins of the grapes may be quite tough, so if you prefer a smoother chutney, pulse the mixture a few times with a hand chopper.
  7. Transfer the chutney into a sterilized glass container, let it cool and store refrigerated for up to a week.