I like to serve this Grape Chutney with Brie or La Serrara cheese and flat bread such as lavash.
Add grapeseed oil to saucepan over medium heat, add shallot, ginger and garlic and cook until soft, about 2 minutes. Stir in port, rice wine vinegar, pomegranate molasses, green and black grapes, brown sugar and salt. Bring to a boil and reduce to a simmer, cook until thick and syrupy, about 20 minutes. Let cool to room temperature. Store refrigerated. Makes ½ cup.