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
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped onion and cook, stirring, until softened, about 2 minutes.
- Stir in the minced garlic and cook until the garlic starts browning.
- Add the grapes, red wine, white balsamic vinegar, Dijon mustard and salt.
- Bring to a simmer and cook, while stirring occasionally, until the grapes have broken down. This may take up to 20 minutes.
- 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.
- Transfer the chutney into a sterilized glass container, let it cool and store refrigerated for up to a week.