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GRAPE CHUTNEY

I serve this chutney with roast beef, duck, fresh ham; it’s the perfect accompaniment!


            2 tablespoons Colavita Extra Virgin Olive Oil
            ½ cup chopped red onion
            1 tablespoon Colavita white balsamic vinegar
            ¼ cup sugar or sugar substitute
            1 teaspoon ground cumin
            ½ teaspoon ground ginger
            ¼ teaspoon salt
            1/8 teaspoon cayenne pepper
            1 pound mixed Chilean red and green grapes,
                        rinsed and quartered (3 cups)


Yield: 8 portions or 2 cups.

Heat the Colavita Extra Virgin Olive Oil in a heavy, medium saucepan. Add onion and cook until translucent, about 3 minutes. Add vinegar, sugar, cumin, ginger, salt, and cayenne pepper, and cook until sugar has dissolved. Then add grapes and cook until hot through, about 2 minutes. Transfer to serving dish. Cool to room temperature, cover and refrigerate until ready to serve.

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Page last updated: Thursday, June 13, 2002 06:26 PM ET