Grape & Walnut Chutney


Enhance simple grilled and roasted meats with a dollop of flavorful chutney instead of a time-consuming or high-calorie sauce. Condiments such as this combo of seedless grapes and toasted walnuts are terrific with pork, chicken, duck or veal. The balance of sweet and sour is perfect! For the best flavor, serve the chutney at room temperature. It can be made up to 8 hours ahead of serving; if you have any leftovers, this chutney makes a common turkey sandwich zesty and delicious.


3 cups Earthbound Farm Organic Seedless Red Grapes (black grapes work, too)
2 tablespoons Sugar
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/2 cup walnuts (chopped and toasted)
2 tablespoons fresh flat-leaf parsley (minced)
  dash Salt and freshly ground black pepper (to taste)


Place the grapes in a medium-size skillet over medium-high heat and cook for about 2 minutes, or until the juices start to run. Add the sugar and both vinegars; cook, stirring occasionally, until the liquid reduces by about two-thirds, 8 to 10 minutes.

Stir in the walnuts and raise the heat to high. Continue cooking the chutney until the juices thicken and become syrupy, 2 to 3 minutes. Remove from the heat, stir in the parsley, and season to taste with salt and pepper.

Transfer the chutney to a small bowl and serve hot or at room temperature.


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