Grape Chutney

  • serves 8
Christine Cushing
Christine Cushing

I like to serve this Grape Chutney with Brie or La Serrara cheese and flat bread such as lavash.

10 Ratings
Directions for: Grape Chutney


2 tsp grapeseed oil (10 ml)

1 tsp minced ginger (5 ml)

1 tsp garlic, minced (5 ml)

1 shallot, minced

¾ cup green grapes, halved (175 ml)

¾ cup black grapes, halved (175 ml)

1 Tbsp pomegranate molasses (15 ml)

1 Tbsp rice vinegar (15 ml)

2 Tbsp port (15 ml)

1 Tbsp brown sugar (15 ml)

Salt, to taste


1. 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.

See more: Fruit, Party Favourites, Side


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