Grape Chutney - An Easy Chutney Recipe | Greedy Gourmet (2024)

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When you find yourself with an abundance of grapes, there are a few things you can do.

- Slice them and add them to sandwiches or wraps. Add grapes to any type of meat or cheese-based sandwich. Try my brie and grape tortilla wraps!

- Freeze them. Frozen grapes make a great refreshing snack, particularly in the summer. You can also use them as tasty ice cubes or add them to your favourite smoothie.

- Make a chutney! Of course, the best way to get the most out of your grapes is to make a grape chutney. Minimal prep, very easy and very tasty… plus, it goes with so many different types of dishes.

Aside from this recipe, you can also make a white grape and mint chutney or a black grape and rosemary chutney.

Absolutely. Whenever you make a chutney, you need to sterilise the jars first.

First, you’ll need to wash the jars and lids in hot soapy water. Leave to dry upturned on a wire rack.

When the jars have dried, you can sterilize them in the oven at 160ºC for 15 minutes. Place the lids in boiling water for this period of time.

You could also sterilize the jars in boiling water, in the microwave or in an oven.

You want a good cooking apple with a pleasant tartness and a subtle sweetness.

Bramley and Granny Smith are the standard cooking apples. Less sweet than some, with a delicious tartness, they would be great to add to grape chutneys.

You could also use Honeycrisp or Braeburn.

Golden Delicious is a good option if you prefer a sweeter chutney. They are less stable than other apples, so will soften nicely when cooked.

In terms of flavour, the best type of vinegar for this dish is white wine vinegar. You can also use red wine vinegar, especially if you opt for darker grapes.

Other types of vinegar that you could use include rice vinegar and apple cider vinegar.

There are so many different types of food that can be elevated by a spoonful of this delicious grape chutney. Here are just a few food pairing suggestions:

- Warmed with a bit of butter with roast pork
- Avocado
- Blue cheese
- Chicken
- Hard cheese, like Manchego or cheddar
- Peanut butter
- Soft cheese, like brie or goat cheese
- Walnuts

The texture and consistency should be thick. The best test for doneness is to use your spoon to draw a channel in the chutney. If it takes a few seconds for the vinegar to run into the channel, then it’s ready.

If the vinegar runs into the channel straight away, it needs a little more time. Put it back on the heat and let it simmer for a few more minutes. Then, try the test again.

There are a few spices you can add to this recipe to give it an extra edge. You can use spices like cumin or even a spice mix like panch phoron.

For a fresher and lighter alternative, you can try to make angoor chutney, which is a raw Indian recipe.

Simply place 225g (½ lb) grapes, 4g (2 tbsp) cilantro, 1g (½ tsp) cumin seeds (toasted beforehand in a frying pan), 1g (½ tsp) grated fresh ginger root, 1 small green chilli and 15ml (1 tbsp) lemon juice in a blender and process.

Use a bit more lemon juice if the chutney is too thick. Refrigerate before serving.

If you are feeling adventurous you can add a bit of rosemary or mint to the chutney. Add a bit at time and taste as you go along.

Do keep in mind that flavours will become more potent when the chutney matures for a month.

Store your jars in a cool, dark place. They will stay fresh for up to 18 months.

Once you open the jars, store them in the fridge and use them within 1 month.

Ingredients

UnitsScale

• 900g (2lb) seedless grapes, chopped
• 900g (2lb) apples, peeled, cored and finely chopped
• 450g (2 ¼ cup) granulated sugar
• 500ml (2 cups) white wine vinegar
• 1 lime, juice and zest
• 1g (¼ tsp) salt

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1. Place the grapes and apples in a large heavy bottomed pan with the sugar and vinegar then bring slowly to the boil.
2. Reduce the heat to a gentle simmer and cook for 45 minutes, or until the fruit is soft and the chutney on the thick side.
3. Stir in the lime juice, zeste and salt.
4. Cook for another 15 minutes, or until the chutney is thick.
5. Tip the chutney into freshly sterilised jars, then cover and seal.
6. Leave to mature for at least 1 month before eating. Enjoy!

• 900g of grapes are approximately 6 cups.
• Tart cooking apples, such as Bramleys, are preferred in this recipe.
• As an experiment, I kept the grapes whole in this recipe. Final thoughts? I think it’s better to chop/halve the grapes for a better texture and a more uniform chutney. Still tastes great though!